Name: Chicha Morada from Purple Corn
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 4 glasses
Ingredients: 150 g purple corn; 1 pc pineapple; 1 pc apples; 2 pcs cinnamon; 6 pcs cloves; 80 ml lemon juice; 80 g caster sugar; 1.5 l water; lemon; 12 cubes ice

Step by step process

Preparing the fruit and ingredients

1
Rinse the purple corn thoroughly under cold water, remove any impurities and add it to a large pot. Chicha Morada needs room - use a pot that holds at least 3 litres of liquid so the colour and flavour can develop fully.
2
Peel the pineapple. Set the skins and core aside, as they contribute flavour and colour to the drink. Cut the flesh into several pieces (or leave just a few pieces for aroma) so the fragrance is released during cooking without making the drink too cloudy.
3
Wash the apple and cut it into quarters - you can leave the core in. Larger pieces prevent overcooking and keep the drink relatively clear.

Cooking the base

4
Add the pineapple skins and core, the chopped pineapple pieces, the apple quarters and the spices - cinnamon and cloves - to the pot with the corn. Arrange everything evenly so all the flavours can be released.
5
Pour in enough water to submerge all the ingredients (roughly 2-3 litres) and bring to a boil. During the first boil, foam forms on the surface - skim it off with a ladle or pour it away to keep the drink cleaner.
TIP:
Once the broth comes to a boil, reduce the heat to minimum. Skim the white foam and grey fat with a fine skimmer, they form most abundantly in the first half hour. This ensures you get a clear, transparent broth without cloudy residue.
6
Reduce the heat and let the mixture simmer gently for 40-45 minutes. Check the progress: the liquid should turn a deep purple and the fruit should soften. For a more intense colour or flavour, simmer for an extra 5-10 minutes.
7
Remove the pot from the heat and leave the mixture to cool slightly for 10-15 minutes. This lets the flavours meld and makes straining easier.

Seasoning and chilling

8
Strain the contents of the pot through a fine sieve or cloth into a clean container. Discard the solids or save them for another use. You can gently press the solids through the cloth to extract as much liquid as possible - but avoid pressing too hard so the drink stays relatively clear.
9
Add sugar and lemon (or lime) juice to the still-warm strained liquid gradually, a spoonful at a time, tasting as you go - the final sweetness and acidity depend on your preference. Stir until the sugar dissolves completely. If needed, keep the drink slightly warm to help it dissolve.
10
Leave the finished Chicha Morada to cool to room temperature, then pour it into bottles or a jug and refrigerate for at least 2-3 hours. Serve over ice and garnish with a slice of lemon or lime - and optionally a sprig of mint.

More tips:

Purple corn can be found in specialist Latin American grocery stores. Alternatively, you can make the drink using Chicha Morada concentrate available online.

The intensity of the colour depends on the quality of the corn - the more purple pigment, the deeper the hue. For an even darker shade, add a teaspoon of red wine vinegar or the juice of a quarter of a beetroot to the water.

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