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A fermented corn beverage from Jalisco served ice-cold with lime sorbet and salt. This traditional, fresh drink is a refreshing, healthy way to cool down with a taste of Mexican heritage.
In a medium pot, combine 1 cup masa harina with 4 cups water. Whisk until fully dissolved and smooth.
Place the pot over medium heat and cook, stirring constantly, until thickened and bubbling—about 10 minutes. Remove from heat.
Stir in the dark brown sugar until completely melted. Let the mixture cool to room temperature, then cover and ferment at room temperature for 3–4 hours.
Once fermented, strain the mixture through a fine mesh to remove solids and chill thoroughly in the refrigerator.
To serve, fill large glasses with ice cubes, pour chilled Tejuino over, squeeze in fresh lime juice, sprinkle sea salt on top, and add a scoop of lime sorbet per glass for an authentic Jalisco finish.
