Ingredients
- 3 cups demerara sugar
- 6 cups water
- 1 cinnamon stick
- skin of one pineapple
Method
Heat 2 cups water on the stove, remove from heat once it boils and add sugar. Stir until sugar integrates and set aside to cool.
Cut the ends of the pineapple off, then skin the pineapple and set the fruit aside. Chop the skin into pieces and add to a large glass jar. Pour the demerara syrup over the pineapple, add the remaining water, and add the cinnamon stick to the jar. Cover and allow to ferment for 1-3 days until you see bubbles forming on the top.
Strain the liquid and store refrigerated. Use within 7 days.
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