Achacha Skin Infusion

There are alternatives to the sugar syrup, stevia, honey, ginger syrup, vodka, mint, mineral water, use your imagination.

Soaked Skins
6-8 skins only per Litre
1-2 litres of water

Sugar Syrup
1 Caster sugar
1 cup Water

Skin Infusion

STEP 1 Save Achacha skins after eating the white pulp

STEP 2 Fill a jug with 1 litre of water (make more but using same proportions – 6-8 skins per litre).

STEP 3 Crunch skins into the water and leave to infuse at least overnight, preferably longer.

STEP 4 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.

Sugar Syrup

STEP 1 Bring sugar and water to a simmer for 5 minutes, leave to cool.

STEP 2 Keep in a jar and use as desired.

Achacha Thirst Quencher

Ingredients:
2 strained skin infusion
mint or ginger

STEP 1 Use as much skin infusion as required, add according to your taste, a combination of the following:

STEP 2 Sugar syrup or stevia or honey or coconut sugar, to balance the sweet/astringent taste.

STEP 3 Also add mint, fresh sliced or grated ginger, lemon slices or mineral water.

Drink through the day. It is a good accompaniment to spicy food.

Note: In Bolivia this drink is considered a hunger suppressant. According to recent studies of skin and flesh at the University of Western Sydney (M. Wu and P. O’Doherty) not only is the pulp and skin very low in sugars but the skin is also rich in hydroxicidtrates, betacarotene, arginine and alanine and could aid weight loss by preventing fat building up in cells.

Recipe credit Achacha Australia