Granadilla beer

Start preparing the recipe on a late summer’s afternoon. You could do it at any other time, but a balmy afternoon imparts both magic and logic to this beverage.

You need

• 2,5ℓ warm water • 430g white sugar • 5 fat ripe granadillas • 5g instant yeast

This is how

Place the warm water and sugar into a 5ℓ plastic container. Shake it to help the sugar dissolve. Once that has happened, add the granadilla pulp and juice along with the instant yeast to the lukewarm sugar water. Give the can a gentle shake to help distribute all the ingredients.

Allow the mixture to ferment, uncapped, at room temperature for 5 hours. (Keep it away from direct sunlight.)

After the initial fermentation, the mixture should smell yeasty, because the yeast would have activated and started the carbonating process. Cap the bottle tightly and allow further fermentation for about 12 hours. At this stage the granadilla pips might start dancing and bobbing up and down, signifying that the fermentation and carbonation process is well under way.

Slowly open the beer and strain through a fine sieve to remove the pips. Discard the pips and pour the beer back into the can. Cap tightly and mature for another 6 hours in the fridge before drinking.

This beer will keep for a week but will become more yeasty and even slightly alcoholic with time. To serve Serve ice-cold in tall glasses, with an added tablespoon of fresh granadilla pulp per glass for an extra flavour kick.