Peruvian Chicha Morada
Purple Corn can be used in the most innovative ways. 
Cook Time: 50 minutes + 2 hours chill time

Difficulty: Easy
Serves: 8-10

INGREDIENTS


3.5 litres Water
5 lemons, juiced
500 g purple corn
1½ cups brown sugar
2 cinnamon sticks
3 to 4 cloves
½ cup fresh pineapple, chopped
½ apple, chopped

METHOD


  1. Pour water in a large pot and drop in the corn, cinnamon sticks and cloves. Bring to a boil and reduce the heat to a medium-low to let it simmer for about 40 minutes.
  2. Remove from heat and strain through a mesh sieve to remove the corn and spices.
  3. Stir in lemon juice and sugar. Refrigerate until cold.
  4. Stir in chopped pineapples and apples just before serving over ice.