| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Tanzanian |
Beverages, Fruits, African |
2 |
Quarts |
INGREDIENTS
|
|
Peel & core of 1 pineapple cut into small pieces Water; approx |
| 4 |
c |
Sugar; approx |
| 1/2 |
c |
Lemon juice, fresh |
INSTRUCTIONS
"This is a good way to use up leftover pineapple skins and cores. Keep the
squash refrigerated."
Put the pineapple peel and core in a nonreactive saucepan and add enough
water to cover them. Bring to a boil, then simmer for 30 minutes. Strain
the liquid through a cloth and press the juice out of the peel and core.
Measure the mixture, and for each cup (1/4 litre) use 1 cup of sugar. Heat
the juice with the sugar over low heat until the sugar is dissolved. Cool
the mixture. Add the lemon juice. Pour into clean bottles, cork and store.
MAKES: 2 QUARTS SOURCE: _Tanzanian Food with Traditional and New Recipes_
by Jannt Van Der Meer and Beatrice R. Mansure (editors)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: there is no substitute”