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Apple Punch
INGREDIENTS
2 OZ MATACUY
1/2 OZ GUM SYRUP
1/2 OZ LEMON JUICE
2 OZ CLARIFIED APPLE JUICE
METHOD
For the gum syrup: Boil 1 liter of water in a small saucepan. As soon as it boils, add 1 kg of white sugar, reduce the heat to low, and stir until the sugar has completely dissolved. Let it cool before pouring it into a bottle. This recipe yields 1.5 liters of gum syrup. For the apple: Extract the juice using a juicer, then clarify it to prevent oxidation. Strain the apple juice through a fine-mesh sieve or coffee filter until it runs clear, then transfer it to another container as soon as it becomes clear.
Matacuy
Families in the Sacred Valley have prepared medicinal elixirs for generations. Matacuy was born from that tradition.Its recipe was created by Wendy Weeks at El Albergue, who used botanicals from her garden.
Matacuy’s smoothness and complexity come from our process: freshly harvested botanicals, slow and repeated extractions, and high-altitude distillation that gently preserves the plants’ essences and oils. Matacuy’s ingredients are natural—we don’t add sugar, colorants, stabilizers, or artificial flavors.
Matacuy
Families in the Sacred Valley have prepared medicinal elixirs for generations. Matacuy was born from that tradition.Its recipe was created by Wendy Weeks at El Albergue, who used botanicals from her garden.
Matacuy’s smoothness and complexity come from our process: freshly harvested botanicals, slow and repeated extractions, and high-altitude distillation that gently preserves the plants’ essences and oils. Matacuy’s ingredients are natural—we don’t add sugar, colorants, stabilizers, or artificial flavors.