This is a refreshing drink that puts the achacha skins to good use. It’s common in Bolivia. You can combine it with simple sugar syrup (equal parts sugar and water simmered together) for a cordial, add to cocktails, or drink it on its own.
- 3-4 achacha skins
- Optional – add the skin peelings of fuyu too
- 500 ml of water
- Fill a jug, or large jar with a screw top lid with the water.
- Add the skins and use a potato masher to crunch the skins a little. Leave to infuse overnight, or longer.
- Once the water is quite orange, strain off the skins and discard or compost. Drink as it is, top with sparkling water or use in cocktails.
Recipe by Tori Haschka.