Pineapple Tepache

A lovely, pineappley flavoured, probiotic drink for Summer.

Ingredients:

• 2 litres filtered or spring water
• 220gm raw sugar (organic if poss)
• 1 pineapple

Instructions:

1. Bring 250 ml water to boil
2. Add sugar to a 2 litre wide-mouthed jar then pour in boiling water.
3. Stir till sugar is dissolved. Add enough of the remaining filtered water to three quarters fill the jar. Set aside to cool
4. Wash outside of pineapple and using a very sharp knife cut off the skin taking with it some of the flesh.
5. Add this to sugar water and stir vigorously.
6. Top up the jar to fill it.
7. Cover jar with piece of muslin or cheesecloth and secure with a rubber band.
8. Place jar away from sunlight in a warm place and leave to ferment for 1-7 days
9. Stir it every day, making sure pineapple pieces are under the liquid.
10. When the taste is to your liking, remove and discard the pineapple skins and skim off any foam and scum from top of mix.
11. Using a funnel and a sieve pour into tall narrow necked jars with wire clip top lid.
12. Leave these bottles on the bench to build up the fizzyness – 1-3 days.
13. Make sure to ‘burp’ every day. Store in fridge to slow fermentation.
14. Add sliced mint leaves to 2nd fermentation or 2 cinnamon sticks, or 2 small chillis cut in half lengthwise, or use it in your next pina colada.