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Pineapple and Pink Pepper Shrub

Addition 31

Pineapple and Pink Pepper Shrub


200 g Ripe pineapple segments
200 g Brown sugar
150 ml Champagne vinegar
1 tsp Pink peppercorns, crushed


Chefs knife Muddler Fine sieve Sterilized glass jars with lid for storage


Remove the skin from pineapple and roughly dice. Place into a glass jar. Crush to extract the juices.
Mix in the sugar until the fruit is totally covered. Stir to evenly distribute the sugar.
Close the jar with the lid and allow to macerate in the refrigerator for 24 hours.
After macerating, add the vinegar and Pepper, and stir, allowing to infuse for a further 24 hours.
Pass the syrup through a fine sieve into a sterilized jar, separating the liquid from the solids.
The shrub is now ready to use.
Keep refrigerated and enjoy within a week.