Eau d’Ananas

Ingredients

• grammes pineapple, fresh (or tinned), finely chopped
• litre syrup at 20 degrees, boiling
• Ice
• Seltzer water, to bring the syrup to 9 degrees
• small glasses kirsch

Instructions

1. Chop 750 grammes of fresh pineapple finely and put it in a terrine.
2. Pour a litre of boiling syrup at 20 degrees over it.
3. Let it cool and infuse 2 hours.
4. Pass through the jelly bag.
5. Add a piece of ice and enough seltzer water to bring the syrup back to 9 degrees.
6. Keep it cool a further 20 minutes, and finish at the moment of serving with 3 small glasses of kirsch.