DanielleRose
Ben Summerlin’s recipe made from fermented pineapple peel. Not at all strong, just refreshing and delicious!
Ingredients:
- sliced peel from one pineapple
- 1 cup sugar
- 6 cups water
Directions: Mix the sugar and water in a wide-mouth, half-gallon mason jar or a glass pitcher. Rinse the peels and add them to the jar. Put a lid on the mason jar fitted with an airlock (you can buy them on Amazon) or use a regular lid. If using a pitcher, cover it with plastic wrap. Let it sit at room temperature for 3-7 days.
Check it each day, and if you’re using a regular lid, open it to release any pressure. You’ll know it’s ready when you see small bubbles rising to the surface and some sticking to the side of the glass. Give it a taste test. When it’s ready it will be fizzy and sweet. Don’t wait too long or it will turn to vinegar.
Once it’s ready, strain into jars or bottles and refrigerate. Serve it cold. Add ice and a splash of seltzer if you like. Garnish with a lime, fresh mint, or a sprinkle of cinnamon.
