Brown cinnamon syrup (800g water + 600g unrefined cane sugar + 60g Cinnamon)
4L water
Method:
Cut the pineapple into cubes including the skin of the pineapple.
Cook the cinnamon
Syrup by mixing water, cinnamon and unrefined cane sugar. Until the sugar is dissolved and enough cinnamon flavour is extracted. Wait until the sugar syrup is cooled.
Add all the ingredients (cubed pineapple + syrup + water into a glass jar. Cover with a lid and rest it in a warm place for 3-4 days or until it starts to bubble.
