Honey-Pineapple-Pink Peppercorn Syrup
yield
5 quarts
ingredients
15 cups honey
5 cups hot water
5 teaspoons pink peppercorn
5 pineapples cubed
preparation
Combine honey and hot water and stir to combine
Combine peppercorn and cubed pineapple in a container and muddle
Combine Peppercorn/Pineapple with Honey/Water
Let sit in the refrigerator for 24 ours, then strain out the solids
Label and store refrigerated for up to 1 week