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Fruity and slightly fermented, this typical Mexican drink is ultra refreshing.
Make and share this Tepache recipe from Food.com.
- Wash the pineapple and remove the "crown." Carefully cut off the rind and set aside. Cut the fruit into slices and refrigerate for another use. (You will need only one slice, about 1/2 inch thick, for this recipe.).
- Place the rinds, apple slices, water, brown sugar, and cinnamon in a kettle big enough to hold it all. Bring to a boil and cook for about 15 minutes. Turn off heat and allow to cool to room temperature.
- Add the slice of pineapple and allow to sit, covered, for about 36 hours or until the desired degree of fermentation has been reached. (Time will vary depending on the temperature of the room and ripeness of the pineapple slice.).
- Remove large pieces of rind and apple; strain if desired. Store covered in the refrigerator. Serve over ice.