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After harvesting the fruit, we proceed carefully to remove the peel, which is in the form of scale.
The pulps are placed without water in water, then pass through a sieve to release the yellow color characteristic of the pulp, are sweetened with a pot to taste. After straining, the pan is added to the resulting juice.
it is usually taken cold; if you want it stronger, let it ferment for two days.
The pulps are placed without water in water, then pass through a sieve to release the yellow color characteristic of the pulp, are sweetened with a pot to taste. After straining, the pan is added to the resulting juice.
it is usually taken cold; if you want it stronger, let it ferment for two days.
Preparation
- 50 large moriche fruits (palm tree)
- 1 pot
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