Celery Pulque

In a small saucepan, combine the piloncillo and water. Heat over low heat, stirring occasionally, until the piloncillo is completely dissolved. Remove from heat and let the piloncillo syrup cool completely.

Wash the celery stalks thoroughly and chop them into smaller, manageable pieces.

In a blender, combine the chopped celery stalks, lime juice, and 200 grams of the pulque natural. Blend until the mixture is very smooth and no large pieces of celery remain.