Hello lovely people! Today I’m sharing a quick recipe for Fermented Pine (Pineapple) drink. It takes two-three days for the pineapple to ferment but it’s worth it. Add it to your holiday beverages along with some Mauby. Click on the picture below to see the Mauby recipe.
It is pineapple season in my neck of the woods. My local supermarket is loaded with fresh pineapples and at $1 per pineapple I’ve been in pineapple heaven. I love pineapples or pine as Guyanese people say.
If you are using fresh pineapples for any of your holiday dishes, like spiced ham, save the skin and make this delicious but simple fermented pine[apple] drink.
Peeling the pineapple
Remember to wash the pineapple before peeling it since you will be using the skin for this drink remember to wash the skin before peeling. P.s. my husband peeled this pineapple. My method is to cut the eyes out with diagonal slices all around, the way my dad taught me. See video of how to do my method here. My husband’s method is to peel it as quickly as he can! We recently bought a pineapple peeler that peels, cores and cuts the pineapple into spiral slices (this one) but we both hate it. So much of the pineapple is left under the skin and wasted. How do you peel your pineapple?
Setting the pineapple to ferment
For this step I always use a glass bottle. I add the skin, the core and any other unwanted pineapple bits to a large enough glass bottle and about 8 cups of room temperature water. Then, I cover it and let it sit in a corner on my counter for 2 to 3 days. When we made this when I was growing up we would put the bottle out in the sun to accelerate the fermentation process. You can also add spices to the water, like cloves and cinnamon and even a piece of dried orange peel, but I like my pine drink without these added flavors.
After the Fermentation
It takes about 3 days for the pineapple skin to ferment in the water. The liquid will look a bit murky or cloudy when it’s ready. I pour off the liquid using a sieve to catch any small pieces of skin or pine. You can also line your sieve with a piece of cotton or muslin fabric to catch any tiny pieces of pineapple. When I am making this all I add to the strained liquid is some sugar. When my dad id making it her adds sugar and angostura bitters. You can try both these options they are equally delicious.
Not all sugars are created equally
The best sugar to use for this drink is Demerara sugar. I get Demerara sugar at my local supermarket. But when I can’t find Demerara sugar I use turbinado sugar. The reason I am being picky about the kind of sugar I use is simply this, brown sugar in America is just white sugar with molasses added to it. This will give your fermented pine drink a slight molasses taste. Using white sugar works for this drink but it won’t have the dark color that takes me back to my childhood.
The Fermented Pine drink Recipe:
- The skin of a large pineapple
- 8 cups of room water
- 1 cup of sugar (Demerara or Turbinado preferred)
- 1 stick of cinnamon (option)
- 2 cloves (optional)
- 3 drops of angostura bitters (optional)
- Wash pineapple before peeling
- Add skin to a large jug or bottle
- Add water and spices if using
- Cover and let sit in a cool dry place for 3 to 5 days and allow to ferment
- Strain water off using a sieve. You may line sieve with cotton or muslin cloth
- Add sugar to fermented water and sweeten
- Add angostura bitters, if using and give it a good stir
- Serve over ice
Speaking of spiced ham… will you also share yOur recipe for that??
I’ve actually never made a spiced ham! J
I’ve actually never made a spiced ham but I know it’s a holiday favorite for most.