Pineapple Syrup & Marinated Pineapple

Use this recipe to make Regent's Punch.Plus: Ultimate Cocktail Guide

16 ounces of syrup


  • 2 cups Demerara sugar

  • 8 ounces water

  • 3 cups 1/2-inch pineapple chunks


  1. In a saucepan, stir the sugar into the water. Simmer over low heat, stirring, until the sugar dissolves; let cool. Add the pineapple chunks to the syrup; let stand overnight at room temperature. Strain the syrup, reserving the pineapple.

Make Ahead

The syrup and marinated pineapple can be refrigerated separately for up to 1 week.

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