Pineapple is an excellent source of vitamin C, a useful nutrient that helps the body use all the vital enzymes that regulate metabolism and give energy. One cup of fresh pineapple juice (250 ml) contains almost 50% of the daily recommended dose of vitamin C. Pineapple also contains bromelain, which acts on mucus and suppresses coughing.


Pineapple prevents respiratory tract infections Researchers have found that pineapple also increases the therapeutic effect of natural antibiotics. If we drink pineapple juice daily, we double the antibacterial effect of the plants. This means the prevention of respiratory tract infections, colds, and flu, sinusitis, and bronchitis. Pineapple juice relieves pain in the throat and helps the body eliminate excess mucus. The house-made pineapple syrup increases the body’s defense powers, which it enriches with vitamins; it is an excellent remedy for strengthening the immune system, treating and preventing the cold or cough.

You can make a pineapple syrup a little thicker to use as a topping. It is delicious for pancakes, cakes, yogurts, drinks or marinades, giving these dishes a tropical taste.

Here’s how this syrup is made:

– An egg

– Sugar

– Fresh pineapple juice or canned juice.

The necessary tools:

• A large pot.

• Some jars.

Preparation and measurement of ingredients:

• Measure 4 cups of pineapple juice.

• Separate the egg white from the yolk.

• Measure 6 cups of sugar.

Syrup preparation:
  1. Boil 2 cups of water in a large pot.
  2. In the meantime, lightly beat the egg white.
  3. Combine the egg white with the sugar and add the composition to the water in the pot, stirring constantly.
  • Reduce heat to medium and stir until sugar dissolves.
  • Then boil the liquid for 10 minutes.
  • Add the pineapple juice and continue to boil the mixture.
  • After the syrup has thickened slightly, turn off the heat, take the pot off the stove and allow the mixture to cool completely for about an hour.
  • Remove the pad formed on the syrup surface during cooling.
  • Once cool, pour the syrup into jars, with a tight lid and keep it in the fridge, making sure you consume it for up to a month.

If you want the syrup to last longer, put the jars in hot water for 10 minutes and you can keep it in the room for a year. After opening a jar, the syrup should be kept in the refrigerator, in order not to break.

Pineapple Gomme Syrup

Pineapple Gomme Syrup is known for its use in classic Pisco Punch, pineapple gum (or gomme) syrup is a pineapple-flavored syrup mixed with gum Arabic, an all-natural emulsifier derived from African acacia trees. The gum component elevates the syrup to a thicker texture that makes for a super-silky mouthfeel in cocktails.

Gomme (or gum) syrup is a drink sweetener that was commonly used instead of simple syrup in many classic cocktail recipes. While some people refer to simple syrup as gum syrup, true gum syrup contains an emulsifier known as gum arabic (sometimes using the French word Gomme).


The advantage of Gomme syrup is that it adds a silky texture and softens the alcohol’s flavor. This is especially true in alcohol-dominant cocktails and why it works so well in the classics like the fancy whiskey and brandy daisy. It can be used in coffee as well, a popular option you’ll find in a number of coffee bars in Europe and parts of Asia, including Japan.

Gum arabic also prevents the syrup from crystallizing. This is helpful for long-term storage and if you enjoy your syrup very thick and concentrated.

You need to make sure you buy food-grade gum arabic, but once you have it the Gomme syrup is just as easy to make as any simple syrup. You will simply add a dissolved gum arabic to your normal syrup recipe.


4 tablespoons gum arabica powder (or acacia powder)
2 ounces hot water

Heat water to just about boiling and slowly mix into the powder in a heat-proof bowl. Then stir to combine, pushing clumps of powder into the side of the bowl to break it up. Let the mixture absorb for 20 minutes and then briskly stir again. Repeat process until all the powder is dissolved (this took about an hour for me).

Next, make a pineapple syrup.

2 cups of sugar
1 cup of water
1 cup pineapple chunks, plus 2 tablespoons juice

In a medium saucepan over medium-high heat, combine sugar and water. Stir until dissolved and add pineapple chunks and juice. Bring to a boil and immediately remove from heat. Cover and let sit two hours (if you desire a stronger pineapple flavor, let it sit up to 4). Strain pineapple chunks (use them for garnishes or to top some pancakes). Add gomme and stir to combine. Bottle in an airtight container. Total mixture yields about 2-1/2 cups.

Why did you go through all this trouble? Well, for Pisco Punch. Pineapple gomme syrup is most commonly used in the Pisco Punch.

Pisco Punch

2 ounces pisco,
1/2 ounce pineapple gomme syrup
3/4 ounce freshly squeezed lemon juice

Pineapple chunk and a sprig of mint for garnish

In a shaker 2/3 filled with ice, add all ingredients and shake well about 20 seconds. Strain into a chilled cocktail coupe. Garnish with a pineapple chunk (those sugared leftovers are perfect here) and a sprig of mint.

Also Read: Luxardo Cherries: How to make them?

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