Fermented Drink Recipes

How to Make Tepache at Home


Tepache is a traditional Mexican fermented beverage made from pineapple rinds, water, and sugar. To make it at home, simply combine pineapple peels, turbinado sugar (or brown sugar) and water in a container, allowing it to ferment for 2-4 days.

How to Make Pineapple Tepache at Home

Recipe by Kelsey ByeCourse: Fermented DrinksCuisine: MexicanDifficulty: Easy


Prep time




  • 4 1/2 cups water

  • 1/2 cup turbinado, piloncillo or brown sugar

  • 1  pineapple

  • 1 cinnamon stick

  •  4 star anise pods


  • Warm the sugar and water in a small saucepan set over high heat. Stir them together until the sugar dissolves fully. Transfer to a 2-quart mason jar to cool.
  • Cut off the crown from the pineapple and discard. Wash the outside of the pineapple with water.
  • Cut off peel and chop. Cut the fruit of the pineapple into slices or chunks, reserving the fibrous core. Store the fruit for another use.
  • Place chopped peel into the 2-quart mason jar. Drop the cinnamon stick and star anise into the jar. Add the core and stir.
  • Cover the mason jar with a cloth or coffee filter. Secure with a rubber band. Place mason jar on your kitchen counter to ferment.
  • After 24 to 36 hours, check your tepache. You should notice bubbles forming. If not, cover again and wait another 24 hours.
  • Refrigerate when it tastes sweet and pleasantly sour. Serve over ice.


  • Tag @beniciafermentory with a photo of your homemade tepache!

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