1 can (approximately 14–15 oz / 400–425 g) grated pineapple
1 quart (4 cups / 960 ml) ice water
Instructions
1. Combine 1 pint (2 cups / 480 ml) water and 1 cup (200 g) sugar in a medium saucepan (2–3 qt / 2–3 L). Bring to a boil over medium-high heat, stirring until the sugar dissolves — this is a simple syrup. Boil for 10 minutes, until the syrup is slightly thickened and coats a spoon with a thin glaze (it will register approximately 215–220°F / 102–104°C on a candy or instant-read thermometer).
2. Remove the saucepan from the heat. Stir in the grated pineapple (with its liquid) and the fresh lemon juice. Allow the mixture to cool to room temperature, approximately 30–45 minutes, until no steam rises and the bowl feels neutral to the touch.
3. Pour the cooled mixture through a fine-mesh strainer into a large pitcher, pressing gently on the solids to extract juice. Discard the strained pulp.
4. Stir in 1 quart (4 cups / 960 ml) ice water. Taste; the drink should be tart-sweet and pale gold. Serve immediately over ice, or refrigerate for up to 24 hours, stirring before serving.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.