Robyn Youkilis’ recipe for pineapple tepache is perfect for hot summer days. She says: “Pineapple tepache is essentially a fermented agua fresca popular in Mexico and South America. This drink is lovely on its own but also makes a special base for upgraded cocktails (and mocktails!).
“My favourite way to enjoy this drink is to use it to flavour plain sparkling water (about a 1-to-3 ratio of tepache to water).”
Makes about 8 cups
- 1 pineapple
- ½ to 1 cup sweetener of choice (coconut sugar works great!)
- 1 (1-inch) piece fresh ginger, peeled and sliced
- Filtered water
- Rinse the pineapple lightly with water. You want to keep some of the natural yeasts that start the fermentation process. Cut the crown from the pineapple, then thickly cut off the peel so there is ¼ to ½ inch of fruit left on the peel. Set the fruit without the peel aside to enjoy another time.
- If you are using a granulated sweetener, first dissolve it in a small amount of hot water. Place the pineapple peels and ginger in the bottom of a 2-quart jar. Add the sweetener to the jar and add filtered water to cover.
- Weigh down the peels (you can do this with the crown of the pineapple) and cover the jar with a dishtowel or cheesecloth. Use a rubber band to secure the cover. Set aside in a cool, dark place to ferment for 1 to 5 days, checking the flavour daily to achieve desired taste. The longer you ferment, the sourer and fizzier it will be.
- When the tepache is fermented to your liking, train it, and serve over ice or store in a clean jar in the fridge.
Enjoy your refreshing drink and relax with your favourite mag!
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- Anti-inflammatory tea recipe
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Recipes taken from Reset Your Gut by Robyn Youkilis, published by Kyle Books. Photography by Ellen Silverman.