Tepache

Ingredients:

• 3 pineapples

• 53gr white sugar

• 98gr brown sugar

• 1.5L water

• 2 cloves

• 2 cardamom pods

• 1 cinnamon stick

Instructions:

• Peel off pineapple. Preserve heart and skin separate from the pulp

• Stir spices and sugar into water. Bring to simmer untiol sugar is dissolved

• Blend pineapple pulp and add to the water base

• Distribute pineapple hearts and skin into 4 sterilized jars

• Top up with water-pineapple mix

• Seal and leave to ferment for 3-4 days

• After fermentation, strain and pass through sterelised bottles.

Serving instructions:

Serve cold, on ice, in a 35cl glass Top up with dried orange slice.