Simple Pineapple Ginger Sryup
Looking for a new flavour sensation? Try this Pineapple Ginger Syrup recipe and experience the perfect balance of sweet and spicy! Drizzle it on your breakfast favourites or use it as a dipping sauce for your favourite appetizers – the possibilities are endless!
Servings: 1 cup
Ingredients
- 1 large pineapple (washed and dried)
- 3 inch piece of ginger root (thinly sliced)
- 1 cup sugar (white granulated)
- 4 cups water
Instructions
- Wash the outside of the pineapple and peel the skin then cut the flesh into wedges. Keep the core and the skin and put the wedges in another container and put in the fridge. You don't need them for this recipe.
- Chop the skin and core and add it to a medium-sized pot along with the sugar, ginger pieces, and 4 cups of water.
- Bring everything to a boil and continue boiling on medium heat until the syrup is reduced to 1 cup. This will take 25 - 30 minutes.
- Let the syrup cool, then use a fine mesh strainer to strain it, and then place it in a covered jar in the fridge until you’re ready to use it.
Notes
The ginger pineapple syrup will keep in an airtight container in the refrigerator for up to two weeks. I keep mine in a glass jar with a lid which works well.
- Experiment with the amount of ginger. Depending on how much of a spicy ginger kick you’re looking for, you can adjust the amount you add.
- Let the syrup cool before you strain it. It will thicken up slightly and become more ‘syrupy’.