← Nouns Cooking · Mexican

Ingredients

• 1 large ripe pineapple (peel and core; eat the fruit or add a few chunks)
• 250 g piloncillo (or dark brown sugar), chopped
• 1 Cinnamon stick
• 3 whole cloves
• 2 l Water
• ice, to serve

Method

1. Scrub the pineapple well under running water (don’t use soap). Cut off the peel in thick strips and cut out the core.
2. Warm 500 ml of the water with the piloncillo, cinnamon and cloves for 5 min, stirring, until dissolved. Cool to room temperature.
3. Put the peel and core in a large glass jar, pour over the syrup and the rest of the water and stir.
4. Cover with a cloth and leave at room temperature for 2–3 days, until it tastes tangy and is lightly fizzy. Skim any white foam from the top each day.
5. Strain, chill and serve over ice. Keep in the fridge for up to a week.

Tips

• Fermentation creates a tiny amount of alcohol, more the longer it sits; taste daily and chill it as soon as you like the flavour.
• In warm kitchens it may be ready in 36 hours.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Rick Bayless