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0:00 INTRO
0:55 HOW TO USE MISO IN COCKTAILS
2:05 PINEAPPLE AND MISO SYRUP PART 1
4:00 SYRUP PART 2
6:11 SAVORY PISCO PUNCH

How to Make Miso and Pineapple Stabilized Syrup

Preserve the skin and core of a clean, ripe pineapple.

Place the pineapple trimmings in a sous-vide bag and add sugar equal to their weight, using a 2:1 ratio of white sugar to muscovado sugar.
Example: For 300 g of pineapple trimmings, use 200 g white sugar and 100 g muscovado sugar.

Vacuum seal the bag and cook in a hot water bath set to 75 °C (167 °F) for 2 hours.

After removing the bag from the water bath, agitate it gently until all the sugar is fully dissolved.

Strain the mixture and weigh the syrup. We’re aiming for a 2:1 ratio syrup, meaning if you added 300 g of sugar, the final syrup should weigh 450 g.
If your yield is lower (e.g. 418 g), simply add the difference in water (e.g. 32 g) to bring it up to 450 g.

For every 450 g of syrup, add:

30 g white miso paste

1.2 g gum arabic

0.2 g xanthan gum

Blend at high speed for 30 seconds until fully incorporated.
Strain through a nut milk bag or fine mesh to remove solids.

Bottle and refrigerate. Keeps well for several weeks.

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