1 large fresh pineapple,about 4LBS.
1-1/4 cups sugar
11sprigs fresh lavender,rosemary,or lemon verbena
1/4 cup fresh lemon juice
4 cups water
tip: for pineapple-rum cooler,stir in 1 cup of dark rum
Cut the peel from the pineapple,remove the core,and cut the fruit into 1-in pieces.
Place fruit in blender and pulse till crushed.
Transfer to a large pot,add sugar,4cups of water,and 3 herb sprigs.
Bring to a simmer over medium high heat.
Reduce heat to medium-low and cook for 15min.
Strain the mixture thru a fine sieve.
Gently press solids to extract the juice.
Cool and stir in the lemon juice.
Serve over ice garnished with remaining herb sprigs.
Pairs Well With
We have an abundance of pineapples here in sunny Mexico,this is sweet,refreshing and delicious.