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Tepache (fermented pineapple water) recipe

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Tepache, or fermented pineapple water, is a real authentic Mexican treat. Simple in concept and made in a few quick and easy steps, Tepache only requires time, patience, and an adventurous spirit. An acquired taste for some, this interesting and flavorful beverage is both exhilarating and refreshing on a hot summer day.

Tepache

1 large, very ripe pineapple

water to cover

6 oz piloncillo*

cheesecloth

Remove rind and top from pineapple. Discard top piece and reserve fruit for another purpose. Place rind pieces in a clean glass jug or pitcher. Pour in lukewarm water to cover. Add piloncillo and stir. Cover with cheesecloth and secure with a large rubber band or kitchen twine. Set jug in a cool, dark place and leave undisturbed for 2-3 days. Once fermentation starts, and bubbles begin to form on the surface, check daily to test for desired strength of alcohol. To stop the fermentation process, remove rind and strain off Tepache through cheesecloth or fine meshed sieve. Serve chilled.

*Although piloncillo is readily available in the Chicago area, regular brown sugar may be substituted if desired.

Tepache in Chicago:

The necessary ingredients for making Tepache are conveniently obtainable. Piloncillo, or Mexican brown sugar, can be found at many large chain stores throughout the Chicagoland area such as Meijer’s and Food4Less. It is also certainly available in every Hispanic Market around the city. One market that I can suggest in the Western suburbs is Supermercado Tampico located at 516 Main St in West Chicago. They also carry large glass containers and pineapple if you want to shop all in one trip.

More drink recipes:

Horchata

Agua de Jamaica

Agua de Melón

Agua de Sandia

Agua de Pepino

Agua de Piña

Agua de Tamarindo

Café de olla

Atole de Avena

Atole Instantáneo

Te de canela

Licuado de Mamey

Yogur para beber

More from the Chicago Mexican Food Examiner:

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