Pineapple Mint Puree
Yield: 12 servings
3/4 cup sugar
1 cup water
1 cup fresh mint, firmly packed
1 1/2 cup canned pineapple chunks in 100% juice (reserve juice and extra pineapple)
Combine
the water and sugar in a small saucepan. Bring to a boil and stir until
the sugar dissolves. This should only take a couple minutes. Remove
from the heat and stir in the fresh mint. Let the syrup sit until it
cools.
While the syrup is cooling, place the pineapple
chunks in a blender and puree until smooth, about 2 minutes. Pour the
cooled syrup into the blender and pulse a couple times to combine. Pour
the pineapple puree into a jar and chill until ready to use. This can be
made in advance and will keep well in the refrigerator for 3-4 days.
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