Drink
Method
1. Place all the ingredients in a clean, sterile jar and stir to dissolve the sugar.
2. Seal the jar and leave it in a cool, dark place at room temperature for 3-4 days, burp-ing the jar every day or two to release any gas buildup.
3. Strain the tepache through cheesecloth or a fine sieve, then pour the liquid into a sterile bottle.
4. The tepache is ready to drink at this stage. To carbonate (which is preferable), leave the bottle sealed at room temperature for a further 2 days, then refrigerate.
5. The tepache is best served chilled.
Recipe by Rowen Halstead.
Ingredients
Peelings, cores, and trimmings from 3 quinces
60g brown sugar
500ml water
3 cardamom pods
1cm piece of fresh ginger, sliced or grated
