Chicha Morada

Method

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1. Rinse the purple corn under cold water and put it in a large pot with the water, pineapple peel and core, apple, cinnamon and cloves.

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2. Bring to a boil, then reduce the heat and simmer for 45 minutes, until the liquid is a deep purple.

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3. Strain through a fine sieve into a jug, pressing on the solids. Discard the solids.

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4. Stir in the sugar until it dissolves, then the lime juice. Taste and adjust the sweetness.

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5. Cool, then chill for at least 2 hours.

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6. Serve over ice with a few pieces of diced apple and pineapple in each glass.

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Chef’s Tips

• Use the cobs as well as the kernels. Most of the colour is in the cob.
• Add the sugar and lime after straining. It keeps the flavour balanced and the colour bright.
• If you cannot find purple corn, blueberries and a little hibiscus tea make a different but colourful drink.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Roast chicken
• Ceviche
• Rice pudding

Storage & Reheating

Keep in the fridge up to 5 days. The colour deepens on standing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.