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Use It All: Pineapple Skin Soda

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!

Makes 1L

Ingredients

  • Pineapple skins (1/2 to a whole pineapple worth)
  • 1/2 cup brown sugar
  • 2 sticks of cinnamon
  • 1-2 hot chillies

Method

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!