Guarapiña
Is there a trend toward
recipe WUs? If so, I'd like to make a modest
contribution from
Puerto Rico. I learned to make it from my upstairs
neighbor when I was about to throw away the peels of a fresh
pineapple ( = Sp.
piña). Before I learned its
official name, I used to call it
sopa de basura ( = garbage soup). By the way, there must be some connection between this and a beverage made with
sugar cane, called
guarapo.
Put the
peels in a glass
bowl and just cover with
water. Add a goodly amount of
sugar and cover the bowl with a plate. Let it "work" for at least 24 hours. A good
indication of its being ready is when you can
detect a
distinctive odor in the vicinity of the bowl. A sure sign, though, is when after a small sip you have the impression that bubbles are dancing on your
tongue. At that point
strain and
chill. Although
guarapiña is slightly
alcoholic, I never heard of anyone getting looped on the stuff.
Some
variations including tossing a few
cloves or a
cinnamon stick into the peels before it is brewed. I've even added the juices of other tropical fruit I happened to have around.
Guanábana ( =
soursop) is a great
addition. I'd imagine that smashed
acerola ( = West Indian cherry], would also be great, since the the
seeds wouldn't have to be removed before using.