5000 Pineapple Water

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Finely chop 750 g (1 lb 10 oz) fresh or canned pineapple; place in a basin and pour on 1 litre ( pt or U.S. cups) boiling syrup at 20° on the saccharometer. Allow to cool and infuse for 2 hours.

Strain it through a jelly bag then add some ice and sufficient soda syphon water to bring the liquid to 9°. Keep in a cool place for 20 minutes then finish at the last moment with 1 dl ( fl oz or ½ U.S. cup) Kirsch.