Pineapple in Iced Jasmine-Infused Syrup (สับปะรดลอยแก้ว)

(Serves 6-8)

Published and copyrighted by shesimmers.com

One large under-ripe pineapple

1 1/2 cup sugar

1 1/2 cup water

1/2 teaspoon salt

4 whole cloves (optional)

About 1/4 cup fresh jasmine flowers or 1 teaspoon jasmine extract

Crushed ice

Peel, core, and cut the pineapple into 1/2 inch pieces.

Place the sugar, water, and cloves in a large pot; bring to a gentle boil.

Add the pineapple pieces to the syrup, bring the mixture to a gentle boil once more, reduce the heat to a low simmer, and allow to cook, uncovered, for 5-8 minutes.

Turn off the heat and let the pineapple cool completely in the syrup. Do not cover the pot.

Once the mixture has cooled completely, fish out the pineapple pieces and set them aside.

Fish out and discard the cloves.

Strain the syrup through a fine-mesh strainer.

Stir the jasmine flowers into the strained syrup and let the mixture infuse at room temperature for about 2-3 hours, then strain out and discard the flowers. If you don't have jasmine flowers, simply add the jasmine extract to the syrup and you're done.

To serve, divide the pineapple pieces between 6-8 dessert bowls, add the syrup to each bowl, top with crushed ice. Serve immediately.