We love this surprisingly delicious pineapple and rosemary syrup for spritzers and cocktails. Pour the syrup into cute bottles with rosemary sprigs for thoughtful and unique Xmas gifts.
|1 kg||Dole Tropical Gold Pineapple, peeled and chopped|
|3 sprigs||Superb Herb Rosemary|
|1 cup||Caster sugar|
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- Blend the pineapple until smooth then strain into a saucepan.
- Add sugar, water and lime juice to the saucepan and bring to a gentle simmer, stirring occasionally, for 20-25 minutes, until reduced to a gorgeous syrup. Skim the foam off as needed.
- Pop a rosemary sprig into small bottles and jars, then pour the syrup in. Once cool, store in the fridge.
Tip: If you want to keep these for a few months in the pantry then chop the rosemary and add to the simmering syrup, then strain and pour into sterilized bottles.
Makes: 4 bottles