By Erica Lovelace
Hibiscus Tepache
5 steps
Prep:15min
This recipe is adapted from My Mexico Kitchen's recipe for Tepache. 1 cup of brown sugar can be substituted for the piloncillo.
Updated at: Thu, 17 Aug 2023 00:21:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
39
High
Nutrition per serving
Calories238.2 kcal (12%)
Total Fat0.5 g (1%)
Carbs58.8 g (23%)
Sugars44.6 g (50%)
Protein0.5 g (1%)
Sodium8.9 mg (0%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Remove the skins of the pineapple. Cut in half. Then, slice one half into quarters.
Step 2
Combine the piloncillo, spices and hibiscus with the pineapple skins and flesh. Add to a sanitized jar.
Step 3
Cover with two quarts of water. Do not seal the jar off. Lay a clean piece of cheese cloth or towel over the opening and tie off. Leave on your counter for 24-48 hours. Maximum time would be 72 hours, otherwise you may create pineapple vinegar.
Step 4
Strain the solids from the liquid. Serve over ice and top with sparkling water. You don't need to do this but I enjoy the extra carbonation.
Step 5
You can also let it bottle condition, aka a second fermentation in a bottle. After you strain the liquid, place into a bottle with a swing top. Or, if you're really cool, use an airlock cap. Allow the mixture to sit in the bottle for another 12-24 hours. Make sure to 'burp' every 8 hours in order to avoid explosions. Once you have reached the appropriate level of carbonation, put it in the fridge to slow down the fermentation.
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