Fruit Enzymes (Part II)

As promised, here’s a simple recipe on how to make your own fruit enzyme at home!

You will need:

Lemons
Pineapple (or any other fruit)
Brown rock sugar
A dry, clean jar

Steps

1) Wash lemons and pat dry. Remove the skin and as much of the white part as possible (leave the skin on if you like a tangy, bitter taste to the enzyme drink). Slice and remove the seeds.

2) Wash pineapple, pat dry and remove skin. Slice into bite-size pieces.

3) Arrange the pineapple pieces at the bottom of the bottle.

4) Add a thin layer of the lemon slices on top.

5) Add 1 or 2 pieces of rock sugar (1 piece if large, 2 pieces if smaller)

6) Repeat the process – one layer of pineapple, followed by a thin layer of lemon slices, then 1 or 2 pieces of rock sugar.

7) Repeat the layering process until the whole bottle is filled to the brim.

8) Cover the jar, ensure it is airtight, and label the bottle 3 weeks from the day you make the enzyme. That will be the date when you can open your bottle and enjoy your enzyme fruit drink.

9) Keep the bottle in a cool dry place for 3 weeks.

10) After 3 weeks, open the bottle, strain the liquid and store your enzyme drink in the fridge. It tastes better when chilled.

11) Drink 30mls a day. Dilute with a little water if the drink is too sweet.

*Things to note:

  • Your hands must be absolutely dry when handling the fruits. After washing, pat dry the fruits with paper towels or they will turn mouldy during the fermentation process.
  • Tip the bottle every 2-3 days to make sure all the fruits are moist during the 3-week fermentation process.
  • This drink could work like an alcoholic beverage, so don’t drink too much at once!

 

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