PINEAPPLE SHRUB
Shrubs are vinegary fruit syrups that are used as a base for refreshing cool drinks. This tropical take is delicious over ice and topped with soda water, or with a dash of your favourite alcohol, our Pineapple Shrub Rum Highball is just one tasty option.
Ingredients
1 pineapple
White sugar (the same weight as the pineapple)
4cm piece ginger, finely grated
A good pinch chilli flakes
300-450ml (approx.) apple cider vinegar
Method
Remove and discard the pineapple skin and core, then roughly chop the pineapple. Weigh it and put into a large jar (or jars). Add the same weight of sugar to the jar, along with the ginger and chilli flakes. Mash the sugar and pineapple, cover, and leave in a cool, dry spot for 3-4 days. Each day give the pineapple a good shake or mash.
Strain the pineapple through a sieve over a bowl to catch the syrup, pressing down on the fruit to extract as much liquid as possible. You should get around 850- 900ml. Discard the fruit (or reuse it in your breakfast oats and smoothies!).
Start by adding 300ml vinegar to the syrup, then keep adding until it reaches your desired level of sourness. Put into clean, sterilised bottles and keep refrigerated until ready to use.