Tepache

What to get ready

• Pineapple 1 kg
• Palm sugar 200 g
• Cinnamon 4 g
• Cloves 4 buds
• Ice cubes 200 g

Method

1. 1 Wash the pineapple thoroughly, then peel off the skin and remove the core for use in fermentation.
2. 2 Dissolve the palm sugar in 500 ml of warm water until completely dissolved.
3. 3 Place pineapple peel, cinnamon, and cloves in a glass jar, then pour in enough sugar syrup to cover them completely.
4. 4 Cover with a thin cloth and let it sit in a cool, airy place for 2 days until foam appears and a slightly sour smell develops.
5. 5 Let it ferment for another day if you want it to be more sour, then strain to remove the pulp.
6. 6 Pour into a glass with ice cubes and drink it cold.