Pineapple Mint Soda
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Pineapple Mint Soda could be a super recipe to try. One serving contains 477 calories, 2g of protein, and 0g of fat. This recipe serves 10. For $1.29 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 201 person have made this recipe and would make it again. A mixture of dark brown sugar, white sugar, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Food Republic. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 45%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Watermelon-Mint Soda, Cucumber Mint “Shrub” Soda, and Cucumber, Mint, And Basil Soda.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup dark brown sugar
1 bunch fresh mint, well washed
2 tablespoons fresh lemon juice, (from 1 lemon)
7 cups pineapple chunks, (from about a 2-pound fruit)
2 cups white sugar
Equipment:
kitchen twine
kitchen towels
stove
bowl
pot
sieve
tongs
Cooking instruction summary:
Directions: Combine the pineapple and both sugars to coat in a large, covered pot and let it macerate, stirring occasionally to help the sugar dissolve, for at least 12 but no more than 24 hours. (Setting this up after dinner and stirring periodically before bedtime is sufficient.) The fruit will shrink in size and release its juice and the sugar will dissolve in the liquid. If necessary, cover the bowl loosely with a kitchen towel tied with string to protect the sweet syrup from insects.When the fruit has macerated, move the pot to the stovetop. Tie the mint together at the stems with kitchen string or unwaxed, unflavored dental floss and dunk the leaves into the fruit and syrup. (Leaving the stems sticking out will help with easy removal later.) Cover the pot and bring to a gentle boil over high heat, then lower the heat and simmer for 3 minutes. Turn off the heat and let the mixture steep, still covered, for 30 minutes.Remove the mint with tongs or your fingers and squeeze out as much of its liquid as you can through a sieve back into the pot. Strain the pineapple from the liquid and save it for another use (such as eating). Stir in the lemon juice. How to Store It: Pour the syrup into a glass bottle for storing in the refrigerator, where it will keep for up to 6 weeks.Plus: Pineapple Mint Soda (two ways) Stir 3/4 cup Pineapple Mint Syrup into 1 1/2 cups sparkling water (or any quantity in a ratio of 1:2). Add ice cubes and enjoy. Shot of rum optional. To make carbonated soda, see How to Carbonate It. Drink within 5 days. Note that soda left for longer than that, even at cold temperatures, is in danger of becoming explosively overcarbonated.
Step by step:
1. Combine the pineapple and both sugars to coat in a large, covered pot and let it macerate, stirring occasionally to help the sugar dissolve, for at least 12 but no more than 24 hours. (Setting this up after dinner and stirring periodically before bedtime is sufficient.) The fruit will shrink in size and release its juice and the sugar will dissolve in the liquid. If necessary, cover the bowl loosely with a kitchen towel tied with string to protect the sweet syrup from insects.When the fruit has macerated, move the pot to the stovetop. Tie the mint together at the stems with kitchen string or unwaxed, unflavored dental floss and dunk the leaves into the fruit and syrup. (Leaving the stems sticking out will help with easy removal later.) Cover the pot and bring to a gentle boil over high heat, then lower the heat and simmer for 3 minutes. Turn off the heat and let the mixture steep, still covered, for 30 minutes.
2. Remove the mint with tongs or your fingers and squeeze out as much of its liquid as you can through a sieve back into the pot. Strain the pineapple from the liquid and save it for another use (such as eating). Stir in the lemon juice. How to Store It:
3. Pour the syrup into a glass bottle for storing in the refrigerator, where it will keep for up to 6 weeks.Plus: Pineapple Mint Soda (two ways) Stir 3/4 cup Pineapple Mint Syrup into 1 1/2 cups sparkling water (or any quantity in a ratio of 1:2).
4. Add ice cubes and enjoy. Shot of rum optional. To make carbonated soda, see How to Carbonate It. Drink within 5 days. Note that soda left for longer than that, even at cold temperatures, is in danger of becoming explosively overcarbonated.
Nutrition Information:
covered percent of daily need
