Recipes

Pineapple and Christmas spice mocktail

By Matt Stone

30 minutes, plus fermentation time

Preparation time

3-4 hours for garnish

Cooking time

4 serves

Serves

1 pineapple skin (remainder reserved for dehydrating)

1 ½ litres water

1 tbsp honey

2 cinnamon sticks

4 star anise

10 allspice

750 ml fermented pineapple skin

200 ml Lyre’s Aperitif Dry – Non-alcoholic vermouth

1 lemon, juiced

1 bunch mint, leaves picked and crushed

1 lemon, sliced

Dehydrated pineapple, optional

Method

Place a clean 2 litre preserving jar into the steam oven and Steam at 100°C for 15 minutes to sterilise the jar. Allow to cool.
Place the pineapple skins into the sterilised preserving jar. Pour over the water, add the honey and spices and give it a good stir. Cover with a cloth of towel and use a rubber band to seal.
Leave on the bench to ferment for a minimum of two days, but up to ten days if you prefer a stronger ferment. Once ready, strain off and store the liquid in the fridge.

Thinly slice some pineapple and place on a lined tray universal tray.
Place in the warming draw on high and dehydrate for 3-4 hours, until slightly caramelised and crisp. Store in an airtight container.

When guests arrive, pour the prepared drink over ice and garnish with dehydrated pineapple and some fresh mint.

Recipe by Matt Stone.