Shan shared her gorgeous pineapple sage with the Co-op, and today Jocelyn came over to help catch this glorious flavor in a syrup. We simply infused the whole leaves and flowers in a boiling 1:1 sugar syrup. Use this as a base for a variety of drinks; add sparkling water for a fresh take on soda, to iced tea for a fruity twist, and also in cocktails, perhaps with rum and fresh limes. To keep the flavor bright, this was never re-heated, so store this syrup in the refrigerator. If the Co-op likes this, we will make more syrups with other herbs we are growing, such as mint. If you make this, here is a tip from Jocelyn: stack the freshly washed leaves and then roll them tightly to insert them into the bottle. You will get more leaves in your syrup this way, for more flavor.