Categories: Beverages, Fruits, African 
      Yield: 2 quarts 
  
           Peel & core of 1 pineapple          4 c  Sugar; approx 
           -cut into small pieces            1/2 c  Lemon juice, fresh 
      1 qt -Water; approx                  
  
  "This is a good way to use up leftover pineapple skins and cores. Keep the 
  squash refrigerated." 
   
  Put the pineapple peel and core in a nonreactive saucepan and add enough 
  water to cover them. Bring to a boil, then simmer for 30 minutes. Strain 
  the liquid through a cloth and press the juice out of the peel and core. 
  Measure the mixture, and for each cup (1/4 litre) use 1 cup of sugar. Heat 
  the juice with the sugar over low heat until the sugar is dissolved. Cool 
  the mixture. Add the lemon juice. Pour into clean bottles, cork and store. 
   
  MAKES: 2 QUARTS SOURCE: _Tanzanian Food with Traditional and New Recipes_ 
  by Jannt Van Der Meer and Beatrice R. Mansure (editors)