1 pineapple, peeled and the skin reserved
1 cup piloncillo or brown sugar
1 cinnamon stick
4 to 6 whole cloves
8 cups water
1 small piece fresh ginger, optional
1 clean glass jar or pitcher
Wash the pineapple well
Peel the pineapple and save the skin and core
Place the pineapple skin and core in the jar
Add the piloncillo or brown sugar
Add the cinnamon stick and cloves
Add the ginger, if using
Pour in the water
Stir until the sugar dissolves
Cover loosely with a cloth or lid
Let ferment at room temperature for 2 to 4 days
Stir once daily
Taste daily until lightly sweet and tangy
Strain the liquid
Chill before serving
Serve over ice, if desired