Peruvian Chicha Morada Recipe
Purple Corn can be used in the most innovative ways.
Cook Time: 50 minutes + 2 hours chill time
3.5 litres Water
5 lemons, juiced
500 g purple corn
1½ cups brown sugar
2 cinnamon sticks
3 to 4 cloves
½ cup fresh pineapple, chopped
½ apple, chopped
- Pour water in a large pot and drop in the corn, cinnamon sticks and cloves. Bring to a boil and reduce the heat to a medium-low to let it simmer for about 40 minutes.
- Remove from heat and strain through a mesh sieve to remove the corn and spices.
- Stir in lemon juice and sugar. Refrigerate until cold.
- Stir in chopped pineapples and apples just before serving over ice.