Ingredients
- chunks of pineapple
- 1 cup demerara sugar
- ½ oz lime juice
Method
Cut the pineapple into chunks and put it in the bowl, including the skin. Pour the sugar and lime juice over the pineapple and allow it to sit for 6-12 hours. Thoroughly strain the syrup and store bottled in the refrigerator. It will keep for 7 days. Depending on water content, it might ferment and become tepache de piña.
Recipe and video by IG highproofpreacher: https://www.instagram.com/reel/CbMMahYlZKg/
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