Pineapple-Achiote Syrup

Syrups

House syrup at Licorería Limantour, Mexico City. Used in the Margarita al Pastor.

Ingredients

Method

  1. 1.Combine pineapple chunks, water, and sugar in a saucepan.
  2. 2.Add achiote paste, stir to dissolve.
  3. 3.Bring to a gentle simmer for 20 minutes.
  4. 4.Remove from heat, let cool slightly.
  5. 5.Fine strain through cheesecloth, pressing pineapple to extract liquid.
  6. 6.Bottle and refrigerate.

Notes

  • Lasts 1-2 weeks refrigerated.
  • Achiote adds earthy, slightly peppery warmth and a deep orange color.

Batch scaling

Common batch sizes for the Pineapple-Achiote Syrup. Want a different number? Open the calculator.

Ingredient×1×2×4×8×16
Pineapple250 grams500 grams1000 grams2000 grams4000 grams
Achiote Paste5 grams10 grams20 grams40 grams80 grams
Sugar200 grams400 grams800 grams1600 grams3200 grams
Water200 ml400 ml800 ml1600 ml3200 ml

Scale to any batch size — instantly

Open the calculator to scale the Pineapple-Achiote Syrup by servings, bottle fill, or container volume. Unit conversion built in.

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