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About Pineapple Gum Syrup
Simple syrup, sometimes called “sugar syrup,” is a basic sweetener that’s commonly used in cocktails. In its simplest form, it’s made by dissolving sugar in water to create a smooth, sweet liquid.
Pineapple gum syrup is a silky, tropical-flavored version that blends fresh pineapple juice with unrefined sugar, gum arabic powder, and a pinch of citric acid, then gently cooks sous vide until smooth and luscious. Its bright, fruity flavor and velvety texture make it a versatile mixer that adds both sweetness and body without the graininess of stovetop syrups.
While most reach for pre-made flavored syrups, I prefer making mine at home because it’s more affordable and gives me full control over their flavor and consistency. This pineapple gum syrup recipe in particular has the perfect balance of tropical brightness, subtle tartness, and a smooth, pourable mouthfeel—making it ideal for everything from tiki classics to fruity warm-weather cocktails.
Cocktails I Made with Pineapple Gum Syrup
Pineapple Gum Syrup Ingredients
To make this syrup, you’ll need the following ingredients:
Unrefined Cane Sugar: This is sugar made from sugarcane juice that’s been minimally processed, retaining its natural molasses content, flavor, and golden-brown color.
Pineapple Juice: This is the sweet, tangy liquid that’s extracted from the flesh of fresh pineapples.
Gum Arabic Powder: This is a natural, water-soluble resin that’s derived from the sap of acacia trees and is commonly used as a stabilizer, thickener, or emulsifier in food and beverages.
Citric Acid: This is a naturally occurring organic acid that’s found in citrus fruits and is commonly used as a flavoring agent, preservative, and pH regulator in foods and beverages.
Brands I Used
- 🔗 Wholesome Sweeteners Unrefined Cane Sugar
- 🔗 Modernist Pantry Pure Gum Arabic Powder
- 🔗 Modernist Pantry Pure Citric Acid
How to Make Pineapple Gum Syrup
There are a couple of ways to make pineapple gum syrup, and which one you choose depends on the tools you have and how hands-on you want to be.
Cooking Methods
Sous Vide Method: This is my preferred method for making most cocktail syrups—a technique I first came across in the book Death & Co: Modern Classic Cocktails. By sealing fresh pineapple juice, unrefined sugar, gum arabic powder, and a pinch of citric acid in a temperature-controlled water bath, the sugar and gum dissolve gradually while the tropical pineapple flavor develops fully. The steady, low heat preserves the pineapple’s bright, fruity aroma, subtle tartness, and silky texture, while preventing scorching or over-thickening that can happen with direct heat.
Stovetop Method: This is the traditional method for making cocktail syrups, and it works well enough if you don’t have an immersion circulator or are short on time. The pineapple juice, sugar, gum arabic, and citric acid are heated together in a saucepan over low heat, stirring until the sugar and gum dissolve and the syrup thickens. While it’s quicker and requires less equipment, you’ll need to watch the syrup closely to avoid overheating, which can dull the pineapple’s vibrant tropical flavor or create a grainy texture.
Pineapple Gum Syrup Tools
To make this syrup using the sous vide method, you’ll need the following tools:
Stockpot: This is a large, deep cooking pot with straight sides and a flat bottom that’s typically used for preparing soups, stocks, sauces, or other recipes that require simmering larger quantities of liquid.
Immersion Circulator: This is a compact kitchen device that heats and continuously circulates water to maintain a consistent temperature for precision cooking.
Pineapple Corer: This is a handheld kitchen tool with a circular blade and central shaft that’s designed to remove the core and slice a pineapple into uniform rings while separating the fruit from its skin.
Chef’s Knife: This is a versatile, broad-bladed kitchen knife with a pointed tip, typically 6-10 inches long, that’s designed for slicing, chopping, dicing, and mincing a variety of ingredients.
Big Mouth Juicer: This is a juicing machine with a wide feed chute that allows whole or large pieces of fruits and vegetables to be processed quickly, reducing prep time.
Measuring Cup Set: This is a collection of cups and spoons in varying sizes, typically featuring easy-to-read markings and durable, easy-to-handle designs, that’s used to accurately measure both dry and liquid ingredients.
Food Scale: This is a kitchen tool that’s used to accurately measure the weight of ingredients, helping ensure precise portions and consistent results in cooking and baking.
Blender: This is a kitchen appliance with rotating blades that chops, purees, or emulsifies ingredients into smooth liquids or mixtures.
Large Freezer Bag: This is a resealable plastic bag with an interlocking closure at the top that’s used for storing, freezing, or transporting food securely.
Small Spring Clips: These are small, spring-loaded clips that are used to hold objects securely together.
Fine Mesh Strainer: This is a bar tool with a tightly woven mesh that’s used to strain small ice shards, pulp, and other solids from mixed drinks for a smooth, clean pour.
Pour Spout Measuring Cup: This is a container that’s marked with volume measurements and equipped with a spout to precisely control pouring liquids.
Silicone Spatula: This is a flexible, heat-resistant kitchen tool that’s used for stirring, scraping, and folding ingredients in bowls or pans without scratching the cookware.
Silicone Funnel: This is a flexible, heat-resistant funnel used to easily transfer liquids or powders into containers with narrow openings without spilling.
Tools I Used
- 🔗 All-Clad D3 3-Ply 8 Quart Stainless Steel Stockpot
- 🔗 Instant Pot Accu Slim Immersion Circulator
- 🔗 OXO Pineapple Corer & Slicer
- 🔗 OXO Good Grips 8-Inch Chef’s Knife
- 🔗 Hamilton Beach Big Mouth Easy Clean Juicer
- 🔗 OXO 8 Piece Stainless Steel Measuring Cup Set
- 🔗 OXO Good Grips Everyday Glass Food Scale
- 🔗 Cuisinart SPB-7CH SmartPowder Electronic Bar Blender
- 🔗 Ziploc Gallon Freezer Bags
- 🔗 Romeda 3 ½ Inch Spring Clamps
- 🔗 Barfly Stainless Steel Fine Mesh Cocktail Strainer
- 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
- 🔗 OXO Good Grips Silicone Everyday Spatula
- 🔗 Olamar Premium Silicone Kitchen Funnel Set
How to Store Pineapple Gum Syrup
After your pineapple gum syrup is ready, it’ll need to be chilled to preserve freshness.
- Refrigerator Storage: For short-term use, I transfer the syrup to a condiment squeeze bottle or airtight jar and store it in the refrigerator. This method is great when I plan to use the syrup in cocktails within a few days, since the bottle or jar makes it easy to measure and pour without mess.
- Freezer Storage: For long-term storage, I transfer the syrup to a flexible pouch with a pouring spout, leaving a little space at the top to allow for expansion as it freezes. I’ll then thaw the pouch in a bowl of water when I’m ready to use the syrup again.
Flavored syrups like this one typically stay fresh for one to two weeks in the refrigerator and up to three months in the freezer. To keep track of freshness, I recommend labeling your containers with the date the syrup was made so you know when to enjoy or discard each batch.
Containers I Used
Squeeze Bottle: This is a flexible, squeezable container with a narrow spout that’s designed for dispensing liquids or sauces in controlled amounts.
Storage Pouch with Pouring Spout: This is a flexible, resealable container that’s designed for storing liquids so they can easily be poured without spills.
Recipe
Pineapple Gum Syrup
Description
Pineapple gum syrup is a sweet, aromatic syrup made by infusing pineapple juice with gum arabic, creating a smooth, slightly viscous liquid that adds both flavor and body to cocktails. This version, inspired by classic tiki cocktail recipes, balances the tropical brightness of pineapple with a subtle, silky texture from the gum, making it a versatile and exotic addition to any drink.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Ingredients
Method
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 145°F.
Using a pineapple corer and chef's knife, core and cut pineapple into large chunks.
Using a big mouth juicer, juice pineapple chunks, then pour pineapple juice through a fine mesh strainer into a measuring cup, pressing with a spatula or spoon to extract as much juice as possible.
In a blender, combine 200 g sugar, 12 g gum arabic powder, and 1.2 g citric acid, then blend for 10–15 seconds until evenly mixed.
Measure out 200 ml pineapple juice, then slowly pour into blender with dry ingredients and blend for 30–60 seconds until sugar and gum arabic powder are fully dissolved.
Pour pineapple mixture into a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 145°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 145°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove pineapple solids and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.
