Guarapo de Piña (Colombian Pineapple Drink) with Mint and Lime

Wash the pineapple peels thoroughly under running water to remove any dirt or debris.

In a large glass jar or pitcher, combine the pineapple peels, sugar, and mint leaves.

Pour the water over the pineapple peels mixture, ensuring the peels are submerged. If necessary, use a weight (like a small, clean plate) to keep them submerged to prevent mold growth.

Cover the jar loosely with a lid or cheesecloth secured with a rubber band. This allows the fermentation gases to escape while preventing fruit flies from entering.

Let the mixture ferment at room temperature (ideally between 65-75°F/18-24°C) for 3-5 days. Check daily. You will see bubbles forming, and the mixture will start to smell fermented.

Taste the guarapo after 3 days. If it's tart and fizzy enough for your liking, proceed to the next step. If not, continue fermenting for another day or two. Be careful, excessive fermentation can make the drink overly alcoholic or acidic.

Once the desired level of fermentation is achieved, strain the guarapo through a fine-mesh sieve or cheesecloth into a clean pitcher or container. Discard the pineapple peels and mint leaves.

Add the lime juice to the strained guarapo. Stir to combine.

Refrigerate the guarapo for at least 2 hours to chill completely.

Serve chilled over ice, garnished with fresh mint sprigs and lime wedges.