This simple fermented soda is based on the Mexican beverage tepache, a sweet and sour drink with an unexpected hit of heat. Its also a wonderful way to extract flavour from your excess pineapple skins, before they go into the compost!

Makes 1L


  • Pineapple skins (from 1 whole pineapple)
  • 1 cup brown sugar
  • 4 sticks of cinnamon
  • 2-4 hot chillies


In a clean 2 L jar (or divide the recipes over 2 x 1 L ) jars add brown sugar, pineapple skins, cinnamon sticks and chilli and cover with tepid water. 

Cover jar with a clean loosely woven cloth ( muslin or a chux will do) and secure with a rubber band or a piece of string. Sit on the bench top and stir 2-3 times a day over 2 days, it will become a golden brown colour and start to bubble. Strain, discarding solid ingredients and pour liquid into a clean glass or plastic bottle with a lid.

Leave at room temperature for 1-2 days, this is when the drink becomes carbonated. Refrigerate and use within a week. Serve cold over ice or spike it with some booze!