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.
