Waste not the skin and core of pineapples. Instead, turn them into this tart, fruity and very refreshing drink. It's incredibly simple to make, but takes a bit of time to steep. Pineapple shrub is just perfect to keep you cool and hydrated on hot summer days and makes great use of leftover fruit.
Prep Time10 minutesmins
Cook Time0 minutesmins
Marinading Time5 daysd
Total Time5 daysd10 minutesmins
Course: Drinks
Cuisine: American, British
Keyword: fruit vinegar, leftovers, pineapple, shrub, vinegar
75ggolden caster sugar(6 tbsp) can add up to an additional 100g for a less tart drink
250mlapple cider vinegar
Instructions
Chop leftover pineapple skin and core into small pieces and place in a large lidded jar.
1 small pineapple
Spoon in the sugar, then pour in enough vinegar to just about cover the pineapple.
75 g golden caster sugar, 250 ml apple cider vinegar
Give a good stir. Cover the jar and leave on the countertop to macerate for five days.
On days two, three and four give the mix a good stir. Press the fruit down as hard as you can to extract juice and flavour. I find a potato masher is good for this.
On day five, give a final last stir and press. Strain the liquid through a sieve and press as much of it as you can out of the fruit with the back of a spoon.
Pour into sterilised bottles and keep in the fridge. It will store well for at least a month.
Notes
Makes approximately 350 ml, which equates to 24 tablespoons.Add a tablespoonful (or more) to a 200 ml glass and top up with ice (if liked) and water. Sparkling water is always a nice touch. Alternatively use it as a mixer in cocktails.If you have a larger pineapple, add a hundred grams of sugar and then cover with vinegar.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.