Pineapple Liqueur
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 pineapples
- 300 g rock suar, white
- 1 vanilla pod (s)
- 1 lemon (s)
- 0.7 liters rum, white
Print Recipe
Pin Recipe Instructions
- Peel the pineapple, quarter the fruit and cut out the woody center lengthways. Cut the pineapple quarters into pieces and place in large mason jars or screw-top jars with rock candy.
- Cut the vanilla pod into pieces. Wash the lemon with hot water, dry it, peel the peel thinly - without the white skin - and spread it over the glasses with the vanilla pod. Remove the white skin of the lemon, cut the pulp into small pieces and distribute it on the glasses.
- Fill the glasses to the brim with rum, close, cool and let steep for at least a week.
- I leave the pineapple in the rum for several weeks, it then tastes even more intense. Then strain and filter the liqueur in bottles. It can keep well closed for over a year.
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