Intermission Recipe
Acid-Adjusted Pineapple, Basil syrup, Orange, Soda
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pineapple (acid-adjusted)
Basil-Orange Syrup
Assembly & Garnish
Method
Pineapple (acid-adjusted)
- 1
If using fresh pineapple, press or blend and strain to yield about 1 1/4 cups fresh juice. If using store-bought juice, measure 1 1/4 cups.
- 2
Warm the pineapple juice gently in a small saucepan over low heat (do not boil) and stir in 1 tablespoon granulated sugar until dissolved. This helps the acid distribute evenly and slightly mutes raw sweetness.
- 3
Add 1 1/2 tablespoons citric acid solution (5%) OR 1 1/2 tablespoons freshly squeezed lime juice to the warm pineapple juice. Taste: the goal is a slightly brighter, tart edge that balances sweetness without tasting sour. Adjust by adding up to another 1/2 tablespoon lime juice or 1/4 teaspoon citric acid solution if needed.
- 4
Cool the acid-adjusted pineapple juice to room temperature, then chill in the fridge while you make the basil-orange syrup.
Basil-Orange Syrup
- 5
Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar fully dissolves.
- 6
Remove the syrup from heat and stir in 1/2 cup packed fresh basil leaves and 1 teaspoon orange zest. Allow to steep for 10 minutes off the heat so the basil and zest infuse aroma and flavor.
- 7
After 10 minutes, add 1/2 cup fresh orange juice to the syrup to incorporate fresh citrus brightness. Taste and, if you prefer a brighter orange note, stir in an additional 1 tablespoon orange juice.
- 8
Strain the syrup through a fine mesh sieve, pressing on the basil and zest to extract flavor. Discard solids. Cool the syrup to room temperature, then refrigerate until cold (at least 15 minutes).
Assembly & Garnish
- 9
Fill a highball or Collins glass with 2/3 cup (about 2 generous handfuls) of ice (approximately 1 cup cubed ice).
- 10
Pour 1/2 cup (4 fl oz) of the chilled acid-adjusted pineapple juice into the glass.
- 11
Add 1 1/2 tablespoons of the chilled basil-orange syrup to the pineapple juice. Stir gently to combine.
- 12
Top with 1/2 cup (4 fl oz) chilled club soda or sparkling water. Gently stir once to integrate without losing too much carbonation.
- 13
Garnish with an orange wheel or twist on the rim and a fresh basil sprig tucked into the drink. Optionally slap the basil between your palms before garnishing to release aroma.
- 14
Serve immediately with a straw or long stirrer.
