Eosinophilic Esophagitis Friendly Classic Pineapple Shrub
Bright, tangy, and genuinely refreshing, this pineapple shrub is the kind of homemade drinking vinegar that makes plain sparkling water feel like a treat. Fresh pineapple is cooked down with sugar until it releases its natural juice, then balanced with apple cider vinegar and a pinch of kosher salt for a concentrate that's complex without being complicated. The short ingredient list is a real win — just four pantry-friendly components, nothing hidden, nothing processed, and no common trigger ingredients lurking in the mix. Managing eosinophilic esophagitis often means scrutinizing every label on store-bought beverages and flavored drinks, so having a homemade option you control from start to finish is genuinely freeing. After a 24-hour rest in the fridge, the flavors meld into something that tastes far more sophisticated than the effort involved. Just stir a couple tablespoons into sparkling water over ice and you have a fizzy, fruit-forward drink that feels special any time of day. It keeps for up to four weeks refrigerated, so one batch goes a long way.
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Learn more →Ingredients
8 servings
- 2 cups fresh pineapple, cut into ½-inch chunks
- ¾ cup granulated sugar
- ¾ cup apple cider vinegar
- ¼ tsp kosher salt
For serving
- sparkling water, for serving
Instructions
- 1
Combine the pineapple chunks and sugar in a medium saucepan. Stir to coat the fruit, then let the mixture sit at room temperature for 10 minutes until the sugar begins to dissolve and the pineapple releases some juice.
- 2
Place the saucepan over medium heat and cook, stirring occasionally, until the sugar is fully dissolved and the mixture just comes to a gentle simmer, about 3–5 minutes. Remove from heat immediately — do not boil vigorously.
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