Chicha Morada

banner

Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

Peruvian Kitchen

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

The perfume of apple and pineapple in this deep purple drink always makes me think of dessert. Drink it whenever you’re thirsty, as it’s not only delicious and refreshing, but it also possesses great diuretic properties, and is especially beneficial for people with high blood pressure.

Ingredients

  • 2 pounds purple corn
  • Peel of 1 pineapple
  • 2 Granny Smith apples, coarsely chopped
  • 1 quince, coarsely chopped
  • 2 cinnamon sticks
  • 6 allspice berries
  • 6 cloves
  • 12 cups water
  • Sugar to taste
  • Juice of 3 limes

Method

  1. Put the purple corn, pineapple peels, apples, quince, cinnamon sticks, allspice, cloves, and water in a large saucepan. Bring to a boil, lower the heat, and simmer for about an hour, partially covered. The water will turn a deep and vibrant purple color. Turn off the heat and cool.
  2. Strain, discarding the solids. Add sugar to taste and the lime juice.
  3. Serve very cold.