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

A refreshing and naturally fermented Colombian drink made from pineapple peels, sugar, mint, and lime. A delicious and surprisingly easy way to use pineapple scraps!

Prep Time

15 minutes

Total Time

5 days, 15 minutes

Calories

160 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.31/serving

Season:

🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

from 1mediumPineapple peels(Use peels from a ripe pineapple. Avoid the core and overly bruised or damaged sections.)

0.5cupGranulated sugar(Adjust to taste after fermentation.)

£0.20

10leavesFresh mint leaves(Plus extra for garnish.)

£0.75

1mediumLime(Juice of, plus wedges for garnish.)

£0.30

8cupsWater(Filtered water is recommended.)

As needed Ice(For serving)

Total Cost

£1.25

£0.31 per serving

Instructions

1.
Wash the pineapple peels thoroughly under running water to remove any dirt or debris.
2.
In a large glass jar or pitcher, combine the pineapple peels, sugar, and mint leaves.
3.
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.
4.
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.
5.
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.
6.
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.
7.
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.
8.
Add the lime juice to the strained guarapo. Stir to combine.
9.
Refrigerate the guarapo for at least 2 hours to chill completely.
10.
Serve chilled over ice, garnished with fresh mint sprigs and lime wedges.

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My Notes

Nutrition Information

Nutrition per serving (500g)

160 kcal / 669 kJ

Carbs

41g

16% of RDA

Fat

0.2g

0% of RDA

Protein

0.5g

1% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

39 g

43% of RDA

Sodium

5 mg

Saturated Fat

0 g

Chef's Tips

The fermentation time depends on the temperature and the natural sugars in the pineapple. Start tasting after 3 days and adjust accordingly.

If you prefer a sweeter drink, add more sugar after fermentation, to taste.

For a stronger flavor, add a few pieces of the pineapple flesh to the fermentation process.

Always use clean utensils and a clean jar to prevent unwanted bacteria from interfering with the fermentation process.

If you see mold growing on the surface of the mixture, discard the entire batch. It's not safe to consume.

Cooking Equipment

Large glass jar or pitcher (at least 2 liters)

Fine-mesh sieve or cheesecloth

Large pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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