Pineapple Syrup

Ingredients

• 6 ounces diced pineapple core and pips (about 2/3 cup; 170g), from 1 medium pineapple
• 3 ounces (85g) "used" lemon or lime (the leftover rind after juicing), diced, from 1 medium citrus
• 4 1/2 ounces raw or semi-raw sugar (about a heaping 1/2 cup; 115g), such as jaggery, turbinado, Demerara, or palm sugar (see note)

Directions

1. 1. Toss the pineapple and lemon rind with the sugar in a large glass, ceramic, or stainless steel mixing bowl. Cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 4 hours (or up to 12 hours if timing is an issue).
2. 2. Strain fruit scraps through a fine-mesh stainless steel strainer set over a nonreactive bowl, pressing and mashing on the fruit with a flexible spatula to extract as much syrup as possible; discard scraps. Use immediately or refrigerate syrup for up to 3 months in a glass bottle or pint jar.