by Vigneron Français
2 cl pineapple syrup
1 cl of lime juice
4 cl of Henri Bardouin pastis
4 cl of mineral water
Preparation of the pineapple syrup :
50 g of sugar
250 ml of water
1 half pineapple
Dissolve the sugar in the water, add the pineapple cubes as soon as the water boils and cook for 20 minutes.
Strain and let cool.
This syrup can be stored in the refrigerator.
Put the syrup in a glass, add lime juice, HB pastis and mineral water and ice cubes.
Your "pastis pineapple" is ready.
© recipe and photo: Julia et Mostafa - Le Vigneron Français