Pineapple & Rosemary Syrup
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.
- 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.
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