Pineapple squash...

INGREDIENTS:

4 cups pineapple juice.
4 cups water.
3 cups sugar.
3 tsp citric acid crystals.
1 tsp pineapple extract.
2 pinches, potasium meta bi sulphite. (optional) K.M.S.

METHOD:
Remove outer skin and dice the fully ripe pineapple. 
Blend the pieces in a blender and strain the juice through the strainer. 
Heat the juice to boiling point and cool down to room temperature. 
Prepare sugar syrup by mixing sugar, water, citric acid and bring it to boil.
Let it cool down to room temperature. 
Mix together the juice, sugar syrup, and extract. 
Mix the preservative  (Kms) in little warm water and add to the squash.
Pour into sterilized, dry bottles. 
Can keep up to 4 months.  Refrigerate if Kms is not added.
Add four parts of water, with ice and serve.

"ENJOY COOKING AND EATING"