Instructions: In the bowl of a food processor fitted with the metal chopping blade, combine the pineapple and ginger pieces. Process for 45 seconds, or until the mixture is pureed. Transfer the puree to a medium, non-corrosive saucepan. Add the sugar to the puree and cook over medium heat, stirring constantly with a wooden spoon until the mixture comes to a boil. Lower the heat and simmer the puree for 10 minutes. Remove the pan from the heat, and cool the puree completely. Strain the puree through a fine-meshed sieve into a medium bowl. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, until chilled.

NOTES : for Island Ice Cream Soda

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