Pineapple Liqueur (Licor de Pina) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2-1/2 cups fresh pineapple pieces | 1-1/2 cups white rum | 1-1/2 cups golden rum |
| 1 teaspoon vanilla extract | 1/2 cup simple sugar syrup (1/2 cup sugar with 1/4 cup water, boiled) | |
| 1 | Combine the pineapple, rums, and vanilla in a glass jar. Cover and set aside in a dark place (inside a kitchen cabinet, for instance) for 3 weeks; stir the mixture every 3 days. Drain, reserving the liquid. Puree the pineapple in a blender or food processoer. Pass through a sieve lined with a coffee filter. Discard the pulp. Drain the liquid again through a coffee filterlined colander. Combine the remaining liquid and the rum-vanilla liquid with the sugar syrup. Pour into a glass jar. |