Pineapple Rum Shrub

Ingredients

• a large, ripe pineapple
• a pound and a half of sugar
• a pint of water
• half a pint of juice from limes or lemons
• a quart more of the best Jamaica rum

Method

1. 1

   Chop fine a large, ripe pineapple without paring it, put it in a glass jar, cover it with the best Jamaica rum, close it, and let it stand for three days.

2. 2

   The third day, make a sirup by boiling together a pound and a half of sugar and a pint of water, and skimming it until it is clear, then strain and cool it.

3. 3

   Squeeze half a pint of juice from limes or lemons, and strain it.

4. 4

   Strain the rum from the pineapple, pressing the fruit to extract all its juice.

5. 5

   Mix the cold sirup, fruit-juice, and pineapple-rum, with a quart more of the best Jamaica rum, and bottle it for use.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 306. The excerpt below is the record exactly as published.

PINEAPPLE RUM SHRUB. Chop fine a large, ripe pineapple without paring it, put it in a glass jar, cover it with the best Jamaica rum, close it, and let it stand for three days. The third day, make a sirup by boiling together a pound and a half of sugar and a pint of water, and skimming it until it is clear, then strain and cool it. Squeeze half a pint of juice from limes or lemons, and strain it. Strain the rum from the pineapple, pressing the fruit to extract all its juice. Mix the cold sirup, fruit- juice, and pineapple-rum, with a quart more of the best Jamaica rum

Cook this with the app: pantry check, scaling, and the assistant.