Prep time: 10 mins, Cook time: 25 mins
1kg Dole Tropical Gold Pineapple, peeled and chopped
3 Rosemary sprigs
1 cup Caster sugar
1 cup Water
2 Limes, juiced
1. Blend the pineapple until smooth then strain into a saucepan.
2. Add sugar, water and lime juice to the saucepan and bring to a gentle simmer, stirring occasionally, for 20-25 minutes, until reduced to a gorgeous syrup. Skim the foam off as needed.
3. Pop a rosemary sprig into small bottles and jars, then pour the syrup in. Once cool, store in the fridge.
Tip: If you want to keep these for a few months in the pantry then chop the rosemary and add to the simmering syrup, then strain and pour into sterilized bottles.