Pineapple Raspado (de Piña) #RaspadosWeek

Another must on my list when making raspados is Almíbar de Piña (pineapple syrup).  Almíbar de Piña is hands down my favorite fresh fruit almíbar.  Not only is it sweet and delicious served on it's own, but it's also super versatile and can be served in a number of ways.  You can serve your Raspado de Piña with a little Almíbar de Coco (coconut syrup) for a tropical Piña Colada.  Didn't make Almíbar de Coco?  That's okay. You can still have a Piña Colada Raspado by either topping it with a little cream of coconut OR for a grown-up raspado, add a shot or two of Malibu Rum! (Yum!)  But our favorite way to eat a Pineapple Raspado is as a Diablito de Piña, with a squeeze of lime juice and a sprinkling of spicy lime-chile powder. (Double yum!)

Almíbar de Piña
(Pineapple Syrup)

Ingredients:

• 1 pineapple, peeled, cored, and finely chopped
• 2 cups water
• 5 cups sugar
• Limes (optional) 
• Lime-chile powder (I use Tajin) (optional)
• Coconut Syrup (optional) 

Directions:
In a large saucepan, combine the chopped pineapple with the water and sugar.  Bring to boil over high heat.  Immediately reduce heat to low and let simmer for 15 to 20 minutes.  Let cool to room temperature.  Spoon 4 to 6 tablespoons of Almíbar de Piña over 1 cup of shaved/crushed ice.  For a Diablito de Piña, squeeze the juice of half a lime over the syrup and sprinkle top with lime-chile powder.  Enjoy!!!

Stay tuned tomorrow for the last of our #RaspadosWeek recipes!  And don't forget to share your raspado recipes in our #RaspadosWeek Linky.





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