SUNSET COOLER

Steps:

• To Make the Basic Syrup: Place sugar, 1 cup water and pandan leaves in a deep saucepan. Bring to a boil, lower heat and simmer until sugar is dissolved. Remove pandan leaves and strain the syrup. Allow to cool for use as a basic syrup. Store the syrup in a bottle in the refrigerator.
• To Make the Cooler: In a blender or food processor, puree the pineapple chunks. Strain and reserve the juice.
• In a deep saucepan, combine the pineapple pulp, 1 1/2 cups water, cinnamon stick and cloves. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat, strain and discard pulp and spices. Allow the reserved liquid to cool.
• In a pitcher, combine spiced pineapple syrup and reserved pineapple juice. Stir in enough cooled Basic Syrup to sweeten to your taste. Chill in refrigerator.
• To serve, pour into glasses full of crushed ice.