Garapiña

Boiled garapiña

1. Wash the pineapple well and peel it. Discard the crown and save the pulp for other recipes or to eat natural in slices.

   

2. For the garapiña you will only use the peels and, if you want to make use of it, the core of the pineapple.
3. In a pot put 1½ liters of water with the pineapple peels and add sugar to your taste.
4. Let boil over medium heat for 30 minutes.

   

5. Remove from heat and let cool.
6. Strain the liquid through a very fine strainer and discard the boiled peels.
7. Serve the garapiña with ice cubes so it is even more refreshing.

   

Variant: fermented garapiña

8. Place in a glass jar the peels of a pineapple, well washed.
9. Fill the jar with water until the peels are covered.
10. Cover it with a fine cloth that lets air pass but prevents insects from entering, and let it rest.
11. Let ferment for about two days, until you begin to notice acidity. Do not overdo it, or it will turn into vinegar.
12. Strain and serve cold, with sugar to taste.