Traditional Brazilian Cajuína Recipe

Ingredients

2.2 lbs (1 kg) of cashews
3 lbs (1.4 kg) of unrefined cane sugar
1 gallon (3.8 liters) of water
1 packet of wine yeast

Steps and instructions

Start by picking out the ripe cashews. You can tell they're ripe when they're bright red. Remove the cashew nuts as they are not needed for this recipe.
Wash the cashew apples thoroughly in clean water.
In a large pot, bring the water to boil. Add the cashew apples to the boiling water and let it boil for about an hour until the cashews are soft and the water has taken on a golden color.
Strain the liquid from the pot, making sure to press the cashews to extract as much juice as possible. Discard the boiled cashews.
In a separate pot, melt the unrefined cane sugar over medium heat until it turns into a syrup.
Add the cashew juice to the syrup and stir until it's well mixed. Turn off the heat and allow the mixture to cool.
Once cooled, transfer the mixture to a glass container and add the yeast. Stir well to dissolve the yeast.
Cover the container with a cloth and leave it in a cool, dark place for about a week to ferment.
After a week, strain the liquid to remove any sediment. The cajuína is now ready to be served. It can be stored in a cool place for up to a month.

Tools for making

Large pot - for boiling the cashew apples
Strainer - to strain the liquid from the boiled cashew apples
Separate pot - for melting the unrefined cane sugar into a syrup
Stirring spoon - to mix the cashew juice with the syrup
Glass container - for fermenting the cajuína mixture
Cloth - to cover the container during fermentation

Recipe variations

Adding a squeeze of lime or lemon juice to give the cajuína a tangy flavor.
Experimenting with different types of sweeteners such as honey or agave syrup instead of cane sugar.
Infusing the cajuína with spices like cinnamon, cloves, or cardamom for added aroma and flavor.
Blending in fresh fruits like pineapple, mango, or passion fruit to create a fruity twist.
Adding a splash of rum or vodka to give the cajuína an alcoholic kick.
Using brown sugar instead of white sugar for a richer and molasses-like taste.
Reducing the amount of sugar for a less sweet and more tart cajuína.
Adding a pinch of salt to balance the sweetness and enhance the overall flavor.

Recipe overview

Cajuína is a traditional Brazilian drink made from the juice of cashew apples. It's non-alcoholic, as it undergoes a pasteurization process after fermentation, and it's widely known for its unique, sweet yet tangy taste. This crystal-clear golden liquid from the northeast of Brazil is not just a refreshing drink, it's a cultural heritage. In this recipe, we'll guide you through the process of making your own homemade cajuína. Expect to involve yourself in a simple, yet time-intensive process, boiling, fermenting, and straining to achieve the perfect balance of sweet and tangy flavors. The preparation time for this recipe is relatively short, but patience is a key ingredient in this recipe as the fermentation process will take about a week. The end result is well worth the wait: a bottle of bright golden, delicious cajuína that can be stored and enjoyed for up to a month. Note: This recipe requires the use of ripe cashew apples. Be sure to use ripe, bright-red cashews for the best results. Happy brewing!

Common questions

Can I use roasted cashews instead of raw cashews?
No, it's important to use raw cashews for this recipe as roasted cashews will alter the flavor of the cajuína.
Can I substitute the unrefined cane sugar with another type of sugar?
It's best to use unrefined cane sugar for an authentic taste, but if you can't find it, you can substitute with light brown sugar.
How long does the fermentation process take?
The fermentation process typically takes about a week. However, the exact time may vary depending on the temperature and other factors.
Can I store cajuína for a longer period?
Cajuína can be stored in a cool place for up to a month. After that, the flavor may start to deteriorate.
Can I adjust the sweetness of cajuína?
If you prefer a less sweet cajuína, you can reduce the amount of sugar used in the recipe. However, note that it may affect the overall flavor profile.

Serving dishes and utensils

Large pot - For boiling the cashew apples and extracting the juice.
Strainer - To separate the liquid from the boiled cashew apples.
Separate pot - To melt the unrefined cane sugar and mix it with the cashew juice.
Stirring spoon - For stirring the syrup and cashew juice mixture.
Glass container - To transfer and store the cajuína during fermentation.
Cloth cover - To cover the container during fermentation.

Origin stories

Cajuína is a non-alcoholic beverage that hails from the Northeast region of Brazil, particularly the state of Piauí. It's made from cashew apple juice, which is clarified and then fermented. The drink has a rich, golden color and a unique sweet taste. The process of making cajuína was developed as a way to make use of the abundant cashew apples in the region which otherwise would go to waste. The drink has become such an integral part of Piauí's identity that it was declared an intangible cultural heritage of the state. Famous Brazilian songwriter and musician Caetano Veloso even wrote a song "Cajuína," inspired by this delightful beverage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.