- 200 g white sugar
- 8 cups water
- 2–3 t ground ginger
- 75 g fresh ginger, grated
- ¼ t tartaric acid
- ½ t cream of tartar
- 2 fresh pineapples, peeled and diced
- ½ lemon juiced (optional)
Heat the sugar and 1⁄2 cup water in a saucepan, stirring continually until the sugar has dissolved without coming to a boil. Add the ginger, tartaric acid and cream of tartar and bring to a simmer. Simmer for 5–10 minutes, or until the mixture has thickened and is slightly golden in colour.
Mix the syrup with the remaining water and transfer to a 2 litre plastic bottle and add the pineapple. Place in a warm place for two days, opening the bottle every 12 hours to allow the gas to escape.
Strain, chill and add the lemon juice. Serve with fresh pineapple slices and crushed ice.