If you’ve been following me for a while on Instagram, you’ve probably seen this one before. This Pineapple Demerara Syrup has been a go-to in my cocktail arsenal since 2022, and I’m finally giving it the proper home it deserves here on Simple Syrup Monthly.
What makes it special? Unlike most syrups, which require heat or at least hot water, to dissolve the sugar, this one is made using a no-cook method. The sugar draws out the moisture and acidity of the fruit over several hours—leaving you with a rich, tropical syrup that’s bright, juicy, and full of natural depth. And yes: it tastes as good as it sounds.
Why It Works
Fresh pineapple is packed with both juice and acidity. When mixed with raw cane sugar (like demerara), it pulls moisture from the fruit to create a syrup that’s intensely flavored without being overly sweet. Add a little citrus zest to lift the brightness, and you’ve got a syrup that plays beautifully with rum, tequila, mezcal, and even bourbon.
And here's the fun part: You can absolutely make this syrup using pineapple scraps. That means you can enjoy the fruit, save the scraps, and still end up with an incredible syrup. High flavor. Low waste.
Pineapple Demerara Syrup Recipe
What You'll Need:
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1 small to medium ripe pineapple, sliced or chopped
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Roughly 5–6 oz demerara sugar or raw cane sugar
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Zest of 1–2 limes or lemons
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(Optional) 1 tsp vodka, for shelf-life
Instructions:
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Chop your pineapple into chunks and add to a large bowl or container. Again, you opt to eat the fruit and just use the scraps here. However, using pieces of the fruit in making the syrup does tend to improve flavor and yield.
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Add citrus zest. Peel a few strips of zest from a lime or lemon (or both!) and toss them in with the pineapple. This gives the syrup a little extra brightness.
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Add the sugar. Sprinkle about 6 ounces of demerara sugar over the fruit and toss to coat thoroughly. It will look dry at first—don’t worry.
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Let it rest. Cover loosely and let it sit at room temperature for 6–8 hours, stirring occasionally. As the sugar and moisture from the fruit combine, you'll see (and smell) a deliciously fruity syrup start to form.
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Strain the syrup. Once most of the sugar is dissolved, strain through a fine mesh strainer. Press gently on the solids to extract the syrup, but avoid smashing the fruit (which can cloud the final product).
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Fortify (optional): Add 1 tsp of vodka to the syrup to help extend the shelf life.
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Store: Keep refrigerated in a sealed glass jar or bottle. Use within 2–3 weeks. Keep in mind that most fruit-based syrups do tend to change in flavor over time.
How to Use It
This syrup is wildly versatile. Try it in:
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A Piña Old Fashioned (bourbon, pineapple syrup, bitters)
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Daiquiris!
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A non-alc pineapple highball with soda and lime
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A spicy Mezcal Marg
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Drizzled on vanilla ice cream (because Dole whip vibes)
Final Pour
With just a bit of time and fairly minimal effort, you can turn one pineapple into a powerhouse syrup that elevates everything it touches.
If you make it, tag @highproofpreacher and let me know how you’re using it. And if you’re not already subscribed, sign up for Simple Syrup Monthly to get more recipes like this delivered right to your inbox.
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