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Chicha Morada
from the kitchen of Sharmagne Leland-St. John

1 pound dried purple corn cobs
12 cups of water
3 large cinnamon sticks
1 heaping tablespoon of whole cloves
1 whole pineapple, diced (rind and core reserved)
¹⁄₂ cup white sugar (or sweetener of your choice: palm sugar, simple syrup, agave nectar, honey.)
¹⁄₂ cup lime juice
2 Granny Smith apples, peeled and diced

In a large pot, add the purple corn, water, cinnamon sticks, cloves, half of the pineapple rinds
and half the core. Heat over high heat and once the mixture reaches a boil, reduce the heat to
medium-low and simmer for 45 minutes.

Remove the liquid from the heat and pour in the sweetener and freshly squeezed lime juice.
Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears,
pulp and pineapple.

Refrigerate approximately 3 hours or until chilled.  To serve, add ice, and a small handful of
diced pineapple and apple to each glass.


Editor's Note:

You may add cognac or brandy and red wine to this recipe to make a very tasty sangria.




 

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