Maví
A tangy, lightly fermented drink brewed from the bark of the mavi tree, sugar, and spices, served ice-cold from large jars at roadside stands. It has a distinctive sour-sweet, root-beer-like character.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 90 kcal
Equipment
- •Large glass or ceramic fermenting jar
- •Cheesecloth for straining
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 0
- carbs
- 22
- protein
- 0
- calories
- 90
Instructions
- 1
Boil the mavi bark, ginger, and cloves in about 2 cups of the water for 15 minutes.
- 2
Pour the liquid through a strainer to remove the solids. Mix it with the remaining water in a large fermenting jar.
- 3
Stir in the sugar until it completely dissolves.
- 4
Cover loosely with cheesecloth and let it sit at room temperature for 24-48 hours. Taste it occasionally until it is lightly fizzy and tangy.
- 5
Pour the liquid through a strainer again to remove any leftover particles.
- 6
Keep it in the refrigerator until it is completely cold.
- 7
Pour the drink over ice and serve it very cold.
Chef's tips
Use a clean glass or plastic container rather than metal. Taste the drink every day, as warmer rooms speed up the fermentation.
Storage
Refrigerate to slow further fermentation; consume within 5-7 days for best flavor.
Reheating
Not applicable, served cold.
Common mistakes to avoid
- •Leaving it to ferment too long, which makes the drink taste too sour or alcoholic
- •Using a metal container, which can react badly with the liquid
Serving suggestions
Cooked Maví?
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