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1
Halve the fruit and scoop the flesh into a blender or food processor, discarding the thick outer skin. Purée until smooth.
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2
Transfer purée to a large pot and stir in the water. Bring to a gentle simmer over medium heat and cook for approximately 20 minutes (around 90°C / 195°F), stirring occasionally.
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3
Remove from heat and cool completely to below 30°C / 86°F.
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4
Strain through a fine cloth into a large ceramic or glass vessel. Press pulp gently and collect the seeds; set aside for sauce use.
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5
Cover the vessel loosely with a cloth secured with a band (not an airtight lid). Leave at room temperature for 2 days to ferment naturally.
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6
Taste on day two. When lightly effervescent and pleasantly tart, refrigerate immediately and serve cold.