Refreshing and loaded with enzymes and vitamins, this Mexican fermented drink is a great way to cool off on long summer days.
Prep Time3 d
Total Time3 d
- 1 large ripe pineapple
- 2 cinnamon sticks
- 2-3 cloves
- 1 1-inch ginger knob, peeled and grated
- 2 tablespoons Manuka honey
- 2 cups purified water
Peel the pineapple and juice the pulp.
Add the pineapple juice and skin into a large glass jar with the rest of the ingredients. Stir to combine, cover with a cloth and let the mixture sit for two days at room temperature.
Remove the foam, cover, and let ferment one more day.
Strain and chill in the refrigerator before serving.