very thoroughly, remove the outer skin and then core it.
Place the skin and core in a pot with
Water (5 cups)
Granulated Sugar (3/4 cup)
Fresh Ginger (3 slices)
and bring to a boil.
As it comes to a boil, cut the rest of the pineapple into 3/4 inch pieces to make it easier for your blender to work it.
When the water comes to a boil, reduce it to a simmer and allow it to go for 25-30 minutes. We’re making a fortified syrup to use in blending the chunks of pineapple to make the juice. Turn of the stove and allow the liquid to cool before proceeding.
Add the chunks of pineapple and strain the sugar liquid into your blender. Discard the skin, core and ginger slices. Puree until smooth, about 1-2 minutes.
Strain the puree into a container. You may need to use a spoon or spatula in the strainer to help it pass through. Discard the remaining pulp or use for muffins. Skim off the excess froth and add the
Angostura Bitters (2 dashes)
. You can add a dash of vanilla or almond extract if you wish.
Chill in the fridge or serve immediately with ice. If you’re so inclined, add a bit of dark rum for the grown ups. Enjoy!