We love this surprisingly delicious pineapple and rosemary syrup for spritzers and cocktails. Pour the syrup into cute bottles with rosemary sprigs for thoughtful and unique Xmas gifts.

Ingredients

1 kg	Dole Tropical Gold Pineapple, peeled and chopped
3 sprigs	Superb Herb Rosemary
1 cup	Caster sugar
1 cup	Water
2	Limes, juiced

Directions

1. Blend the pineapple until smooth then strain into a saucepan.
2. Add sugar, water and lime juice to the saucepan and bring to a gentle simmer, stirring occasionally, for 20-25 minutes, until reduced to a gorgeous syrup. Skim the foam off as needed.
3. Pop a rosemary sprig into small bottles and jars, then pour the syrup in. Once cool, store in the fridge.

Tip: If you want to keep these for a few months in the pantry then chop the rosemary and add to the simmering syrup, then strain and pour into sterilized bottles.

Makes: 4 bottles