By Chef Jo Ann Kim
Makes about 30 oz
4 1/2 cup spring water
1/2 cup agave
skin and core only of one ripe pineapple
- 2 small cinnamon sticks
- 2 whole cloves
- 1 bay leaf
Add all ingredients to a large, clean vessel, stirring well.
Cover the top with a clean kitchen towel and leave undisturbedfor 48 hours.
Taste and leave to ferment an additional day if desired, orstrain and store in the fridge. Keeps well chilled for1-2 weeks.