Pineapple Tepache
Ingredients
- Peel and core from one pineapple
- 2 quarts water
- 1 cup piloncillo or panela (Mexican brown sugar)
- 1 cinnamon stick
- A few cloves
Instructions
- In a large pot, bring water to a boil and add piloncillo to dissolve. Remove from heat. Meanwhile, wash the outside of the pineapple well. Cut off the base and peel in strips. Cut pineapple into chunks and use for another recipe, saving the core. Add peel, core, cinnamon and cloves to water. Place a weight, such as a glass jar, to submerge the pineapple. Cover with a clean cotton towel and store at room temperature for 48-72 hours. Look for white foam to indicate it’s fermenting. Strain out fruits and peels (add to compost bin) and place in a pitcher. You may want to add more sugar to taste. Refrigerate and serve with ice. This keeps for a week.
Notes
Makes about 2 quarts Tepache is a refreshing, mildly alcoholic Mexican brew. If you let the mixture ferment longer, it will turn into pineapple vinegar.
