Cibercuba Cocina
Pineapple slush with ice and chunks of pineapple | Photo © CiberCuba Cocina

Garapiña translates to "sugar cane juice" in English, often referring to a sweet, refreshing drink made from pressed sugar cane, typically enjoyed in some Latin American countries and Caribbean regions

Cooking, Appetizer

Cooking, Appetizer

Fruits
Preparation Time:
40 minutes
Note:
There are two ways to make Garapiña in Cuba. One method involves boiling the peels of the fruit, while the other is achieved through a fermentation process. Here, we share both versions. I always use the first one because it seems quicker, less risky, and healthier to me.
Ingredients:
  • 1 pineapple (we will use only the peels)
  • 1 ½ liters of water
  • sugar to taste
  • Ice
Instructions:

Wash the pineapple and peel it. Discard the crown and save the interior of the fruit for other recipes or to eat fresh, sliced. For the Garapiña, we will only use the peels and the core of the pineapple, in case you wish to make use of them.

Peeled pineapple / CiberCuba Kitchen

In a pot, place one and a half liters of water along with the pineapple peels. Add sugar to taste. Let it boil over medium heat for 30 minutes. Remove it and allow to cool. Strain the liquid through a fine sieve and discard the cooked peels. We suggest serving the garapiña with ice cubes to make it even more refreshing.

Cooking the Pineapple / CiberCuba Kitchen

There is a second recipe for Garapiña that involves a fermentation process. It uses the same ingredients and is prepared as follows: Place the washed peels of a pineapple in a glass jar. Fill the container with water until the peels are fully submerged and let it rest. Cover it with a fine cloth to keep insects out while allowing air to circulate. Let it ferment for two days until it begins to develop acidity, but be careful not to let it ferment too much, or it will turn into vinegar. Strain it and serve cold with sugar to taste.

Garapiña with ice / CiberCuba Kitchen

Rations:
4
Fruits