tasty recipes

piña fermentada
  • 1 pineapple
  • 250 g brown/palm/panela/turbinado sugar
  • 2-3 L water
  • 1-2 cinnamon stick
  • 100 g ginger (fresh, sliced) (optional)
  • 10 g cloves (whole) (optional)

Bring sugar to boil in 1/3rd of liquid. Boil 20 minutes.

Peel and core pineapple. Eat the normal pineapple bits as a snack while you wait.

Put peel and core in a clean (and optionally sanitized) fermentation vessel with an airlock.

Pour over cold water first, then sugar water. Ensure hot liquid doesn't touch peel, since the peel is the source of fermentation bacteria.

Ferment at room temperature for 2-7 days. Taste daily with sanitized spoon. Stop fermentation when funk/sweet balance is to your liking.

Strain liquid into large baking dish.

Add cinnamon stick, and other desired spices/flavorings. Note: you can also do this pre-fermentation if you prefer.

Bring mixture to 62C in the oven and hold for 45 minutes. This pasteurizes and dealcoholizes the drink.

Transfer to storage container and store in refrigerator. Include the spices in storage container if desired, or strain them out.

Serve with any combination of sparkling water, tonic, rum, tequila, or mezcal. Consider adding some ground cinnamon, nutmeg, and/or ginger when serving.