Spiced Virgin Piña Colada Slush

You need 189 ml for this batch

Makes 225 ml — 36 ml left over

You'll need

• dark brown muscovado sugar100 g
• water200 ml
• pineapple skin strips3
• black peppercorns5
• cloves5
• cinnamon stick1

Steps

1. 1Put the dark brown muscovado sugar and water in a saucepan and stir well.
2. 2Heat gently, stirring, until the sugar has dissolved.
3. 3Add the pineapple skin strips, black peppercorns, cloves, and cinnamon stick.
4. 4Bring to the boil, then immediately turn off the heat.
5. 5Refrigerate the finished syrup until needed before using it in the slush.