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.