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PINEAPPLE TEPACHE

Preparation

4 dias 5 minutos

Time

4 dias 5 minutos

People

16

Ingredients

  • 1 pineapple rind, rinsed
  • 4 liters of water
  • 500 grams of Mexican brown sugar (piloncillo) to taste.
  • 1 teaspoon of baking soda

Directions

  • Place the pineapple peel inside a clay pot or a large bowl, along with the water and the piloncillo. Cover with a kitchen napkin and place it in a dark place. Leave to ferment for  3 or 4 days. Strain.
  • Before serving, sprinkle a pinch of baking soda on each glass and serve with lots of ice.

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