Ingredients
Method
1. Place the sugar and 500 ml (2 cups) water in a saucepan.
2. Bring to the heat and stir until the sugar is dissolved.
3. Add the Hinds Pure Ground Ginger, Buffalo Cream of Tartar and yeast.
4. Bring to the boil and simmer for 5- 10 minutes or until thickened and golden.
5. Add the syrup to the remaining water in a large bucket with lid.
6. Add the pineapple.
7. Stand in a warm spot for two days, opening the bucket every 10- 12 hours to allow the gas to escape.
8. Strain and chill before serving.
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Ingredients
Directions
1. Place the sugar and 500 ml (2 cups) water in a saucepan.
2. Bring to the heat and stir until the sugar is dissolved.
3. Add the Hinds Pure Ground Ginger, Buffalo Cream of Tartar and yeast.
4. Bring to the boil and simmer for 5- 10 minutes or until thickened and golden.
5. Add the syrup to the remaining water in a large bucket with lid.
6. Add the pineapple.
7. Stand in a warm spot for two days, opening the bucket every 10- 12 hours to allow the gas to escape.
8. Strain and chill before serving.
