Steps
- Put the well-washed skins and core of 1 pineapple in a large saucepan with 225g of panela, 2400ml of water, 2 cinnamon sticks, 4 cloves, and 4 allspice berries.
- Bring to a boil, then partially cover and simmer for 1 hour, stirring occasionally.
- Cool, strain, and refrigerate until cold. Pour into glasses.