Pineapple squash

Cooking pineapple squash. The prescription is 1.25 liters.

Ingredients

• Pineapple - 1 Piece
• Water - 1 Liter
• Sugar - 150 Grams
• Lemon - 1 Piece (juice only)

Directions

1. Remove the peel and core of the pineapple, place in a saucepan (you can also add a little lemon zest), pour in a liter of water to cover completely. Simmer over low heat for 1/2 hour.
2. Strain with cheesecloth, squeeze well.
3. Add sugar.
4. Heat over low heat to completely dissolve the sugar. Cool and add lemon juice.