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MAIN DISHES
PURPLE CORN JUICE
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- 0m
COOK TIME
- 000
CALORIES
INGREDIENTS
- One whole pineapple
- 2 apples
- One 16 FL Oz bag dried purple corn –Yape! Gourmet
- Two 2-inch cinnamon sticks
- 1/2 teaspoon whole cloves
- 3/4 cup packed light brown sugar
- 1/2 cup plus 2 tablespoons fresh lemon juice
DIRECTIONS
- Cut the pineapple and apple into small cubes; reserve the pineapple’s peel and core.
- In a large pot, add the pineapple’s peel and core with the quartered apple, the purple corn, cinnamon sticks, cloves, sugar and 14 cups of water. Cover and bring to a boil over moderately high heat.
- Uncover the pot; reduce the heat for about 1 hour.
- Remove and discard the solids, let stand until no longer steaming,
- Add the lime juice and refrigerate the chicha morada until very cold.
- Serve in glasses over ice, with the small cubes of pineapple and apple
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