Tepache – pineapple goodness in a glass.
When I moved to Gulfport, Florida I found that the once a week open air market gave away the pineapple tops left over from slicing them up for purchase. After a few conversations I was able to not only get the tops (which have subsequently sprouted about the apartment) but the other bits left over from the slicing up. I had my hopes on making some pineapple wine.. but after some research I discovered a lightly fermented drink called tepache. After some trial and discovery I have settled on the following recipe.
2L water
1 stick canela
3 cloves
2 cups sugar
2 Tblspn unsulphured Molasses
1 pineapple
Cut up pineapple skin and all and place into a clean bucket with all other ingredients. Let it set for about 48 hours at around 85F. Strain the mixture and bottle (I reuse 2L bottles) Let the newly bottled tepache remain at the same temperature of 85F for an additional 24 hours to complete fermentation and add carbonation. Place in the refrigerator and drink when chilled.
