This simple fermented soda is based on the Mexican beverage tepache, a sweet and sour drink with an unexpected hit of heat. It’s also a wonderful way to extract flavour from your excess pineapple skins, before they go into the compost!
- Pineapple skins (1/2 to a whole pineapple worth)
- 1/2 cup brown sugar
- 2 sticks of cinnamon
- 1-2 hot chillies
In a clean 1L jar add brown sugar, pineapple skins, cinnamon sticks and chilli and cover with 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!