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.

INGREDIENTS

• 3-4 achacha skins
• Optional – add the skin peelings of fuyu too
• 500 ml of water

METHOD

1. Fill a jug, or large jar with a screw top lid with the water.
2. Add the skins and use a potato masher to crunch the skins a little. Leave to infuse overnight, or longer.
3. 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.