Champús

Corn, Pineapple, and Lulo Drink

Preparation info

  • Difficulty

    Medium

  • 16

    servings, 6 ounces each

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

  • cups (1 pound) dried corn kernels*, washed and picked clean
  • ½ pound panela*
  • 3 cinnamon sticks
  • 5 leaves from orange tree
  • 8 whole cloves
  • 1 cup peeled, mashed lulos* (about 6 lulos)
  • cups sugar (or more if desired)
  • 3 cups diced pineapple (1 whole pineapple)

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 cups of water, the panela, cinnamon, orange leaves, and cloves. Simmer for 20 minutes and set aside. Just before using in Step 5, strain and discard the solids.
  2. Drain the corn and discard the soaking water. Place the corn in a medium pot or pressure cooker, and add 8 cups of water. If using a regular pot, cover and simmer over medium-low heat for 2½ hours; keep adding water, 1 cup at a time, if it dries out. If using a pressure cooker, cover and cook under pressure on medium heat for about 1 hour.
  3. The corn should be very soft; if not, return the pot to the stove and cook 20 minutes more.
  4. Uncover and let cool. You should have about 8 cups of corn. Take 2 cups of the corn and in a blender or food processor, process for 30 seconds with the strained panela mixture. Place the whole corn and corn puree in a large, nonreactive bottle or pitcher.
  5. In a blender or food processor puree the lulos, sugar and ½ cup of water, and add to the corn and panela mixture.
  6. Refrigerate and cool completely.
  7. Serve cold with ice.