This is very popular drink in the Valle del Cauca region in Colombia. It is very refreshing for those hot summer days and very easy to make.
- The skin and core of one Pinneaple
- 1/2 pound panela o piloncillo (raw sugar cane or brown sugar will work too)
- 2 cinnamon sticks
- 8 cups of water
Peel the pineapple and reserve the skin. Rinse in abundant water, cleaning all dirt.
Place preferably in a clay pot the skin and the core, add the panela broken in chunks and the cinnamon sticks. Cover and let sit at room temperature at least for 2 days. It gets fizzier if you let it ferment longer.
Strain with a colander and drink cold.
Note: you can add more panela and water and reuse the skin for up to a week. it gets alcoholic if fermented for 2 or more weeks.