A fruity, versatile and soothing fermented drink.
Tepache, which comes from Mexico, or aluá, a similar drink in Brazil, is traditionally made with corn or pineapple peel and core in an elegant example of frugality creating something truly delicious. The versatility of tepache makes it perfect for every season and location.
1-2% ABV
INGREDIENTS
Equipment:
- 3-litre jar
- large muslin
- string
- 2 x 1-litre bottles
Ingredients:
- 200g panela
- 2L water
- 1 cinnamon stick
- peel and core of 2 pineapples
METHOD
-
Begin by dissolving the panela in the water in a large, clean pan with the cinnamon. You can warm the water to speed this up, but make sure it cools to below 30°C (86° F) before the next step.
-
Once cool enough, tip it into the jar add the peel and core of the pineapples and cover with a large muslin. Tie the muslin in place with string and leave it for 2 days, opening to stir daily.
Fermentation techniques and recipes to maximize flavour, texture and aroma in your cooking
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