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)
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.