Chicha Morada

Ingredients

• 1 lb dried purple corn on the cob
• 16 cups water
• Peel and core of 1 pineapple
• 2 green apples, quartered
• 3 cinnamon sticks
• 6 whole cloves
• 3/4 cup sugar
• 1/2 cup fresh lime juice
• Diced apple and pineapple for serving

Method

1. Break the corncobs in half and put them in a large pot with the water, pineapple peel and core, apples, cinnamon and cloves.
2. Bring to a boil, then simmer uncovered for 45 minutes, until the liquid is deep purple.
3. Strain, pressing on the solids, and stir in the sugar while it's hot.
4. Cool to room temperature, then stir in the lime juice and chill.
5. Serve over ice with a spoonful of diced apple and pineapple in each glass.

Notes