Syrups & Cordials
Peel and cut the pineapple into ¾-inch-thick wheels, then grill over a wood fire until slightly smoky but not burned. Let cool, then run it through a juice extractor. Weigh out 500 grams of the juice, reserving the rest for another use. Combine the juice, sugar, and citric acid in a blender and process until smooth. Strain through a fine-mesh sieve lined with several layers of cheesecloth, then transfer to a storage container and refrigerate until ready to use, up to 4 weeks.