A bit ago, I cut up a smallish pineapple (to make delicious pineapple curd), and couldn’t bear the idea of wasting the rinds with fruit attached or the pulp left after straining the purée, so decided to turn into a shrub. I let it all macerate in the fridge for bit with turbinado sugar (since pineapple and brown sugar are so good together), finished with apple cider vinegar, and stuck it back in the fridge for a week and a half or so.
a) this stuff is delicious, just about perfect diluted 3:1 with sparkling water
B) I wish I had more of it than I do
C) I also wish I’d thought to add some grated ginger in the macération step.
