1. Pour the water and sugar into a pot. Stir together until the sugar has dissolved.
2. Cut the top of the pineapple of. Then, begin cutting off the skin in strips so you end up with medium-sized pieces of the prickly skin, with some flesh inside.
3. Place the peels and the cinnamon stick in the fermented mixture.
4. Cut the leftover pineapple into cubes and store to snack on later. Then, for a little extra infusion, cut the core out of the pineapple. Place it into the pot with the other ingredients.

Cover the pot with a dish towel and leave to sit for 24-36 hours in a room temperature part of the kitchen. If fermentation has occurred, there will be a light foam on the ingredients. If you don’t see that, leave it for another 24 hours.

Once you reach your desired fermentation, serve over ice or neat depending on your preference and enjoy.