The Game-Changing Pineapple Syrup

From Trash to Treasure: Pineapple Gum Syrup recipe.
The Game-Changing Pineapple Syrup
This week, for the early shift "mise en place" we're making the pineapple gum syrup.

My version of the pineapple gum syrup is not exactly what we could define as traditionnal but the result is as delicious if not more and it's a zero waste alternative.

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How to make my pineapple gum syrup

Since we're gonna use the skin of the fruit, start by cleaning your pineapple.
Than, remove the top and trim the skin. Make sure to take the heart of the fruit as well.
Weigh the skin and heart to determine the amount of sugar you will need.
The goal is to approach the same weight without going above. I like to make a round number to ease the calculations after.
In my case, I had 447 gr of fruit scraps so I added 400 gr of sugar total.

In terms of flavor profil, I like to mix equal parts of demerara and white sugar so I added 200gr of each to reach my 400 gr

Than, with a muddle, lightly press on the fruit to kickstart the extraction process. Also, take a minute to place all the pieces that are at the surface, flesh facing the bottom. This will ease the extraction.

Cover and set aside.

I like my pineapple gum syrup with a 15% gomme to sugar ratio. So for 400gr of sugar, I will need 60 gr of gum arabic powder.

So in a bowl you will add you gum powder and add the same amount by weigh of water. Stir to combine until you get a smooth mixture.

Cover and set aside.

Leave both mixture at room temperature for 24 hours

24 hours later you will remove all the pieces of fruit scraps making sure to squeeze them to extract all the juice and flavor.

Next, with a spoon you will stir a little bit to lift up the undissolved sugar at the bottom of the bowl. After, you will weight the the yield of your syrup.

Since we want to have a 1:1 ratio (sugar : liquid) you will need to make some calculations and they will always be different depending on how much your scraps gave you liquid.

In my case, I ended up with something weighting 555gr. Minus the 400 gr of sugar, tha means the pineapple added 155 gr of liquid. That plus the 60 gr of water I added already in my gomme, that means I needed 185 gr of water to reach 400gr.

So I added 185 gr of how water to my syrup to finish the dissolution of the sugar.

Than I fine strained the syrup over the gomme, stirred to combine and bottle up.

Store it it the fridge and keep for up to 3 weeks