Pineapple Skin Syrup

One of my favourite ever no waste syrups is this divine pineapple syrup! It produces a wonderfully potent syrup simply based on what you would have discarded when cutting up a pineapple. The skin, eyes and core go into this wonderful no waste pineapple syrup and we pair it with lime for a pine-lime splice syrup!

I loved this syrup so much that I've made it several times over the last couple of months. Currently pineapples are in season and they're so sweet and juicy. I keep them ripening in a fruit bowl near my desk (I'm currently working on the dining room table). I know when the pineapple is ready when the aroma of it ripening drives me crazy and my mouth starts watering.

The recipe comes from the wonderful Use It All book by Cornersmith's by Alex Elliott and Jaimee Edwards. Laura put me onto this book as we both hate waste and this is just as good as the mango pit syrup.

Flavour variations on this pineapple syrup: The variations on this are endless-I've made one version simply flavoured with vanilla and one with star anise, cloves and cinnamon. The Cornersmith version is with chilli and cinnamon which I haven't made yet but sounds fantastic. My favourite one that I made was with lime and pineapple. Do you remember Splice ice blocks? Pineapple and lime are a wonderful combination as the tart lime balances pineapple's intensity and sweetness. Also adding some coconut milk to the cold syrup makes a delicious ice cream topping or milkshake syrup!

How to Cut a Pineapple

There is no quick way to skin a pineapple and the best tool you can have is a large, sharp knife.

1 - Cut off the top and bottom of the pineapple making sure that it is a flat and even. Place the pineapple cut side up.

2 - Slice the pineapple down the sides with a large, sharp knife. Then go back and trim off any green skin pieces left.

3 - Take a look at the eyes-they go down a pineapple in a diagonal pattern. Cut the eyes out by slicing the flesh at an angle.

4 - Take an apple corer and remove the core. You may not be able to push it all the way through. Start on one side and then do the other and push out the core. Cut into slices and then cut into small pieces.

Laura and I hate wastage so much that when we recently went away for a break on the Central Coast, we brought along some food that needed eating in our respective fridges rather than throw it away. I was talking on the phone to her the night before and I said, "So...is it weird if I bring along my pineapple skins?" to which she replied "No! I was going to bring my mango skins!".

We cooked both batches of skins one hot, balmy afternoon. We also started a little vacation tradition to have "cocktail hour" every day. Each day we would have something different and we brought along three types of gin and a lemon myrtle liqueur and mixed up some delicious combinations!

I also took advantage of the pretty deck to shoot this pineapple syrup. The shots I got at home with my first batch weren't anything special and these look so much better than the originals-even with little Teddy chilling in the background enjoying the warm weather!

So tell me Dear Reader, have you ever made pineapple skin syrup? Do you have any waste not tips?

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Pineapple Lime Splice Skin Syrup

An Original Recipe by Lorraine Elliott, adapted from Cornersmith's Use It All

Preparation time: 10 minutes

Cooking time: 25 minutes

• 1 pineapple
• 1 lime
• 2 cups water
• 1/2 cup sugar

Step 1 - Make sure to remove the label and glue from the pineapple and wash well. Cut the skin and eyes off (see above) and remove the core.

Step 2 - Place the pineapple skin and core in a saucepan. Using a peeler, peel the lime and juice it and add to the saucepan along with the water and sugar. Bring to a boil and simmer for 20 minutes. Strain and cool. If you want it thicker return it to the heat and reduce until you obtain a desired consistency.