This week, with school holidays underway, Roy thought he would like to try his hand at making something delicious and easy which his friends could enjoy during their time off school. Many of his friends love making the various cordials Roy has shared recipes for, so he decided to see if there were any interesting recipes in his old cookbooks. He found a delicious sounding recipe for Pineapple Syrup which he thought might be just the thing, and it was just as scrumptious as Roy hoped. So this week, Roy Creates Perfect Pineapple Cordial Syrup.
You Will Need:
- Pineapples. Roy used three small, sweet pineapples, but you can use as much as you want.
- Sugar. The amount of sugar you need will depend on how much juice you get, but Roy recommends you have at least a kilogram on hand.
- 60 grams of tartaric acid
Method:
- Peel your pineapples and chop them up. If you have discoloured or very hard cores, you might want to discard them, but Roy’s pineapples were fine
- Put the pineapple into a bowl and cover them with water. Roy suggests doing this in a ceramic, glass or plastic bowl in case the acids in the pineapple effect metal (though he doesn’t know if they would!)
- Cover and put the pineapple aside for 24 hours. Roy left his on the bench as it wasn’t too warm, but if it was very hot you might want to put it in the fridge
- Transfer the pineapple and water to a big pot and bring to the boil. Reduce the heat and simmer for an hour or longer, until the pineapple is soft
- Strain the pineapple and keep the juice
- Measure the juice and add it back to the pot. Add the same amount of sugar (Roy had 6 and ¼ cups of juice, so he added 6 and ¼ cups of sugar)
- Bring to the boil and gently boil for 20 minutes
- Cool the syrup completely
- Add the tartaric acid and stir until dissolved
- Bottle and store in the fridge.
- Roy recommends diluting this syrup with water or soda water – it is quite strong, so you won’t need too much!