Mexican Tepache
POSTED: 2:05 pm CDT August 12, 2008
1 whole fresh pineapple
12 c. water
21 oz. brown sugar
1 stick cinnamon
3 whole clovesWash the pineapple; remove stalks at each end; cut pineapple into large cubes, including the rind. Place the pineapple cubes in a large (lidded) container and add 8 cups of water, all the brown sugar, cinnamon and the cloves.Cover and let rest at room temperature for 48 hours. Strain this resulting liquid (the "Tepache") into a new, clean container and add the remaining 4 cups of water. Let rest another 12 hours. Strain again, adding 3 cups water.Serve cold with ice cubes and fresh fruit slices.
12 c. water
21 oz. brown sugar
1 stick cinnamon
3 whole clovesWash the pineapple; remove stalks at each end; cut pineapple into large cubes, including the rind. Place the pineapple cubes in a large (lidded) container and add 8 cups of water, all the brown sugar, cinnamon and the cloves.Cover and let rest at room temperature for 48 hours. Strain this resulting liquid (the "Tepache") into a new, clean container and add the remaining 4 cups of water. Let rest another 12 hours. Strain again, adding 3 cups water.Serve cold with ice cubes and fresh fruit slices.
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