Chicha Morada Recipes
PURPLE CORN DRINK (CHICHA MORADA)
Provided by Food Network
Time 1h15m
Number Of Ingredients 9
Steps:
- Fresh sliced fruit, such as oranges, strawberries, and pineapples for garnish
- Cover the corn with water in a large kettle. Add the cinnamon and cloves and bring the water to a boil over high heat. Lower the heat, cover the kettle and simmer 40 to 50 minutes, or until the corn has softened. Strain the liquid into another pot and discard the corn and spices. Dissolve the sugar into the hot liquid. Add the lemon and orange juices and taste for sweetness. Chill thoroughly. When ready to serve the drink, garnish with sliced fruit.
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- Wash the dried purple corn. Peel the pineapple, set aside the peel and heart. Peel and chop the apples and quinces.
- Place the pineapple peel and heart, dried purple corn, apples, quinces, cinnamon sticks and whole cloves into a large pot and add the water.
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- In a large saucepan, combine the pineapple peel and core with the quartered apple, the purple corn, cinnamon sticks, cloves, sugar and 14 cups of water. Cover and bring to a boil over moderately high heat. Uncover, reduce the heat to moderate and simmer until the corn is softened and the liquid is slightly reduced, about 1 hour.
- Using a slotted spoon, remove and discard the solids. Pour the liquid through a fine-mesh strainer into a large heatproof bowl and let stand until no longer steaming, about 45 minutes. Whisk in the lemon juice, lime juice and salt and refrigerate the chicha morada until very cold, about 2 hours.
- Peel, core and finely dice the remaining apple. Add the apple and the diced pineapple to a pitcher or punch bowl, then pour the chicha morada on top. Serve in glasses over ice, garnished with lime wheels.
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