- 6-8 skins only per Litre
- 1-2 litres of water
- 1 Caster sugar
- 1 cup Water
Save Achacha skins after eating the white pulp.
Fill a jug with 1 litre of water (make more but using same proportions – 6-8 skins per litre).
Crunch skins into the water and leave to infuse at least overnight, preferably longer.
Once the water is quite orange, strain off the skins and discard or compost. This infusion can be used as a base for the Achacha Thirst Quencher, Achacha granita or a variety of cocktails.
Bring sugar and water to a simmer for 5 minutes, leave to cool.
Keep in a jar and use as desired.
Note: There are alternatives to the sugar syrup, stevia, honey, ginger syrup, vodka, mint, mineral water, use your imagination.