Pink Pineapple Chili Shrub

Spice up your sips with this Pineapple Chili Shrub! Sweet pineapple, tangy white balsamic, and a hint of chili create a bold, refreshing base perfect for sparkling mocktails or cocktails. Easy to make and packed with vibrant flavor!

Ingredients

For the Shrub Base:

• 1 1⁄2 cup fresh pineapple pulp

• 1⁄2 cup white balsamic vinegar

• 1⁄2 cup honey (adjust to taste)

• 1 small red chili pepper (like jalapeño or Fresno), thinly sliced

• Optional: Zest of 1 lime for an extra citrus kick

For Serving:

• Sparkling water (or tonic water for a slightly bitter edge)

• Ice

• Lime wedges for garnish

• Optional: Extra slice of pineapple

Instructions:

1. Prepare the Fruit and Chili:

   1. Dice the pink pineapple and puree in a blender

   2. Thinly slice the red chili pepper. If you want less heat, remove the seeds and ribs.

2. Combine Ingredients:

   1. In a clean glass jar (or bowl), combine the pineapple puree, white balsamic vinegar, honey, and sliced chili pepper.

   2. Stir well to ensure the sugar begins to dissolve.

3. Muddle and Rest

   1. Stir in the optional lime zest if desired.

   2. Cover the jar and place it in the refrigerator for at least 24 hours (preferably up to 3 days) to allow the flavors to meld. Shake or stir the mixture once a day.

4. Strain the Shrub Base

   1. After the infusion period, strain the mixture through a fine-mesh sieve or cheesecloth into a clean jar or bottle.

   2. Press on the solids to extract as much liquid as possible, then discard the fruit and chili solids.

   3. Taste the shrub and adjust sweetness if needed (add a touch more sugar or honey and stir until dissolved).

5. Serve the Mango Passionfruit Chili Shrub:

   1. Fill a glass with ice.

   2. Add 2-3 tablespoons of the shrub base, depending on how tangy and strong you like it.

   3. Top with sparkling water or tonic water, and stir gently to combine.

   4. Garnish with a lime wedge, a slice of chili, or a mango spear for a beautiful presentation.