Tepache

A lightly fermented pineapple drink from Mexico that fits perfectly into homestead culture — it’s made from something most people throw away, the peel and core.

Ingredients

• Peels and core from 1 pineapple
• 1 cup brown sugar or raw honey (about 200g)
• 2 quarts filtered water (about 2 liters)
• 1 cinnamon stick, a few cloves, optional

Method

1. Place pineapple peels and core in a large jar or crock.
2. Add sugar or honey, water, and spices if using.
3. Cover with a cloth and ferment at room temperature 2 to 3 days.

Lightly sweet, slightly fizzy, with a warm spiced note — somewhere between juice and cider, made from kitchen scraps.

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