Mexico
Tepache
Pineapple peels, piloncillo and cinnamon left to fizz. Fermented pop made from what you'd bin.
20 minTime
0 gProtein each
mildSpice
24hPlan ahead. Soak for 24 hours first; the 20 minutes come after.
Make it your way
Grandma's wayPineapple peel, piloncillo, cinnamon, cloves and time.
The original115kcalsame
0 gproteinsame
1 gfibresame
20minutessame
Tepache.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Rinse the pineapple and cut away the peel in strips with a little flesh; chop the core.
- 2Dissolve the sugar in the water with cinnamon and cloves, then add the peel and core to a large jar.
- 3Cover with a cloth and leave at warm room temperature for 2 to 3 days.
- 4Skim, strain and chill. Taste daily and stop when it is tangy and lightly fizzy.
- 5Serve over ice.
Serve it like this
Serve in tumblers over ice with a pineapple wedge on the rim. Keep the jar in the fridge.