Pineapple Mint and Lime Syrup plus Zero-Waste Tepache Notes

Pineapple Mint and Lime Syrup plus Zero-Waste Tepache Notes

This vibrant tropical syrup captures the essence of summer in a bottle. Like a cocktail - in fact this could be used in a cocktail if you liked. Or made into a Spider... ! Even better, this recipe uses the pineapple flesh for the syrup while the peels and core go on to make tepache – a traditional Mexican fermented pineapple drink. Nothing wasted, double the fermentation fun!

Ingredients

• 2 cups water
• 2 cups raw sugar
• 2 cups fresh pineapple chunks (flesh only, reserve peel and core)
• 1 cup fresh mint leaves, loosely packed
• Juice of 2-3 limes (about 60-90ml)

Method

1. Combine the water, sugar, and pineapple chunks in a medium saucepan.
2. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce heat to a gentle simmer and cook for 15 minutes. The pineapple will break down and release its juices, creating a fragrant, golden syrup.
4. Remove from heat and add the mint leaves. Stir them through, then set aside to steep and cool completely. Adding the mint off the heat preserves its bright, fresh flavour rather than cooking it away.
5. Once the syrup has cooled to room temperature, strain through a fine mesh sieve into a clean jar or jug. Press down firmly on the pineapple and mint to extract every last drop of flavoured liquid.
6. Stir in the fresh lime juice. The acidity brightens the whole syrup and keeps the flavours lively.
7. Pour into a clean glass bottle or jar and refrigerate.

Yield: Approximately 3.5-4 cups (about 1 litre)

Storage: Keeps in the refrigerator for up to 2 weeks

Using with Water Kefir

Add 1-2 tablespoons of syrup per 250-350ml bottle for second fermentation. The natural sugars in the syrup will feed your water kefir grains beautifully, creating a fizzy, tropical drink that's wonderfully refreshing. Cap tightly and leave at room temperature for 1-3 days depending on how effervescent you like it, then refrigerate.

Zero-Waste Bonus: Pineapple Tepache (also found here)

Don't discard those pineapple peels and core! They're perfect for making tepache, a traditional Mexican fermented beverage that's been enjoyed for centuries. The peels contain wild yeasts and all the aromatic oils that give pineapple its distinctive flavour.

Quick Tepache Method:

Place your reserved pineapple peels and chopped core in a large glass jar (2-3 litre capacity). Add:

• Water to cover (about 2 litres)
• 1 cup piloncillo, panela, or brown sugar
• 1 cinnamon stick (optional)
• 3-4 whole cloves (optional)

Cover with a clean cloth secured with a rubber band and leave at room temperature for 2-3 days. You'll see bubbles forming and the liquid will become slightly cloudy and delightfully fizzy. Taste daily – when it's pleasantly sweet-tart and effervescent, it's ready.

Strain out the solids, bottle the tepache, and refrigerate. Drink within a week. You can also use tepache for a second fermentation with water kefir, creating layers of fermentation magic!

Notes

Use the freshest, ripest pineapple you can find for the best flavour. The flesh should be bright yellow and smell sweet and tropical. If your pineapple is particularly juicy, you might get closer to 4 cups of syrup; if it's drier, you'll be nearer to 3.5 cups.

The lime juice goes in after cooking to keep its brightness intact – heat can dull citrus flavours, so adding it at the end gives you that fresh, zingy quality.

This syrup also works beautifully in cocktails, mocktails, drizzled over ice cream, or mixed with sparkling water for a quick refreshing drink.