Tepache Sazon Pineapple Cinnamon Recipe
Make Tepache Sazon Pineapple Cinnamon Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Garnish
Method
Preparation
- 1
Prepare the Pineapple
Cut the pineapple in half and remove the core. Use the peel and the flesh for the tepache. Cut the flesh into small chunks.
- 2
Combine Ingredients
In a large bowl, combine the pineapple chunks, pineapple peels, brown sugar, cinnamon sticks, cloves, and water. If you're using yeast, add it at this stage.
Fermentation
- 3
- 4
Let it Ferment
Leave the mixture at room temperature for about 2 to 5 days, depending on your taste preference. Stir the mixture once a day.
Straining and Serving
- 5
Strain the Tepache
After fermentation, strain the mixture through a fine mesh sieve or cheesecloth into a clean pitcher. Discard the solids.
- 6
Chill and Serve
Refrigerate the strained tepache for a few hours before serving. Serve in glasses over ice, and garnish with lime slices and mint leaves if desired.