Steps
- Put 4 cups of peeled guineps and 1 tablespoon of freshly grated ginger in a large heatproof bowl. Pour over 1.44 liters of boiling water, cover, and leave until cool enough to handle.
- Rub and squeeze the fruit with clean hands to loosen the pulp from the seeds. Strain into a pitcher, pressing out the juice, and discard the seeds and fibers.
- Stir in ¼ cup of brown sugar until dissolved, adjust the sweetness, and chill until cold before pouring into glasses.