CHICHA MORADA. Purple corn juice. PERU. Chicha Morada 1 (15 ounce) bag of dried purple corn 12 cups of water 3 cinnamon sticks 1 tablespoon of whole cloves 1 whole pineapple, diced (peel reserved) 1 cup white sugar 1/2 cup lime juice 1 green apple, peeled and diced
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Purple corn juice
1 (15 ounce) bag of dried purple corn12 cups of water3 cinnamon sticks1 tablespoon of whole cloves1 whole pineapple, diced (peel reserved)1 cup white sugar1/2 cup lime juice1 green apple, peeled and diced
1. To a large pot, add the corn, water, cinnamon sticks, cloves and half of the pineapple peels. Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes.
2. Remove the chicha from the heat and pour in the sugar and fresh lime juice. Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple. Refrigerate until cold. To serve, add ice, and a small handful of diced pineapple and apple to each glass.