Chapter XXII · Drinks and Refreshments · No. 2938
2938—Pineapple Water
Finely chop one and a half lbs. of fresh or preserved pineapple; put it into a basin and pour over it one quart of boiling syrup at 20°. Let it cool, and infuse for two hours.
Strain through a woollen bag; add a piece of ice and sufficient seltzer water to reduce the liquid to 9°. Keep the preparation in the cool for a further twenty minutes, and complete it, when about to serve, with three liqueur-glassfuls of Kirsch.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2938, p. 817. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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