Patricia McCausland-Gallo

Champús

Corn, Pineapple, and Lulo Drink

Preparation info

  • 16

    servings, 6 ounces each
    • Difficulty

      Medium

Appears in
Secrets of Colombian Cooking
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This popular drink of the Valle del Cauca is served cold with a lot of ice. It is very traditional and is sold from carts on the streets and in popular specialty places. If you cannot find orange leaves, just omit them.

Ingredients

  • 2½ cups (1 pound) dried corn kernels*, washed and picked clean
  • ½ pound panela

Method

Day 1

  1. Wash the dry corn kernels with plenty of water. Soak for 24 hours in a bowl with enough water to cover. This will rehydrate the corn a little.

Day 2

  1. In a small pot, place 4

Photos