A homemade Mexican fiesta beverage with a kick! It's tropical, tart, refreshing, and fun to make.
1 large, ripe pineapple
2 canela sticks (Mexican cinnamon)
10 whole cloves
1/2 gallon water
1 pound dry barley
3 pounds pilonacillo, broken up ( you can also use brown sugar, or raw sugar)
Cut the top off of the pineapple and discard. Wash the body of the pineapple well, cut up and then crush with a kitchen mallet, skin and all.
Place in a large crock with canela and cloves and cover with 1/2 gallon water. Cover crock with a kitchen towel or plastic wrap and let stand, unrefrigerated, for two days.
In a large saucepan, simmer the barley and pilonacillo in 1 quart of water until the barley swells and cracks (about 1 hour). Allow the barley mixture to cool, then add to the crock with the pineapple mixture. Recover and let stand, unrefrigerated, for two more days. as with all fermentation it will come alive. Strain well and serve over ice.
Serves 10 to 12