Chicha Morada from Purple Corn

Rinse the purple corn thoroughly under cold water, remove any impurities, and add it to a large pot. Use a pot in which you can comfortably cook at least 2-3 liters of liquid.

Peel the pineapple. set the skins and core aside, as they contribute flavor and color to the drink. Cut the flesh into several pieces (or leave only a few pieces of flesh for aroma) so the aroma is released during cooking without overwhelming the drink.

Wash the apple and cut it into quarters (you may leave the core). Larger pieces prevent overcooking and excessive cloudiness of the drink.

Add the pineapple skins and core, the chopped pineapple pieces, the apple quarters, and the prepared spices (cinnamon and cloves) to the pot with the corn. Arrange the ingredients evenly so all flavors can be released.

Pour in enough water to cover all the ingredients (approximately 2-3 liters for a larger pot) and bring to a boil. During the first boil, foam will form - skim it off with a ladle or pour it away to keep the broth clearer.

Reduce the heat and let the mixture simmer gently for 40-45 minutes. Check the state: the liquid should take on a deep purple color and the fruit should be soft and fragrant. If you want a more intense color or flavor, extend the cooking by 5-10 minutes.

Remove the pot from the heat and let the mixture cool slightly for 10-15 minutes. this helps the flavors meld and makes subsequent straining easier.

Strain the pot contents through a fine sieve or cloth into a clean container. Discard the solids or use them for other purposes. you can gently press the solids or squeeze the cloth to extract as much liquid as possible, but avoid crushing the flesh too hard so the drink remains relatively clear.

To the still-warm strained liquid, add sugar and lemon (or lime) juice gradually - add by spoonfuls and taste so the final sweetness and acidity match your preference. Stir until the sugar is completely dissolved. if needed, keep the drink slightly warm to help dissolve the sugar.

Let the finished Chicha Morada cool to room temperature, transfer it to bottles or a jug and refrigerate for at least 2-3 hours so it’s thoroughly chilled. Serve with ice and garnish with a slice of lemon or lime and optionally a mint leaf.