Tepache de Piña

2 Instructions

1. 1

   Wash the pineapple thoroughly before peeling it; reserve the rinds and core.

2. 2

   In a large pot, bring the water to a boil with the piloncillo, cloves, and cinnamon stick.

3. 3

   Stir occasionally until the piloncillo fully dissolves, then remove from the heat and let the syrup cool completely.

4. 4

   Transfer the cooled syrup to a clean glass jar or food-safe plastic vessel. Add the pineapple rinds and core, making sure they are submerged.

5. 5

   Cover the jar with a clean cloth (not a tight lid) and secure with a rubber band — air must reach the ferment.

6. 6

   Let ferment at room temperature for 1–3 days. In warm weather it can be ready in 24 hours; in cool weather it may take 3 days. Taste daily.

7. 7

   Once it has a pleasant sweet-tart taste with light fizz, strain out the pineapple and refrigerate.

8. 8

   Serve over ice; some people stretch it with a splash of cold Mexican lager.