Peruvian Blackberry Chicha Morada
Chilled purple corn drink mixed with blackberry purée, pineapple cubes, and diced apple, spiced with cinnamon stick and cloves.
BLACKBERRY CHICHA MORADA INGREDIENTS:
| 20 cups | Chicha Morada, sub-recipe |
|---|---|
| 2½ cups | DOLE® Chef-Ready Frozen Blackberry Purée, thawed |
| 20 Tablespoons | DOLE Chef-Ready Cuts Pineapple Cubes |
| 20 Tablespoons | DOLE Chef-Ready Cuts Diced Apples |
CHICHA MORADA INGREDIENTS:
| 5 cobs | Purple corn, dried, whole cob |
|---|---|
| 2 gallons | Water |
| 2 each | Cinnamon, stick |
| 3 Tablespoons | Clove, whole |
| 1 cup | Sugar |
| ¼ cup | Lime juice, fresh |
CHICHA MORADA DIRECTIONS:
- In a large stock pot, add all ingredients; stir to mix.
- Over high heat bring mixture to a boil while stirring occasionally.
- Once boiling, reduce to a simmer and cook for about 50 minutes, or until fragrant.
- Remove from heat and chill.
- Strain mixture to remove solids; refrigerate until use.
TO SERVE:
- In a large bowl, add 2 cups chilled Chicha Morada and ¼ cup blackberry Purée; stir to combine.
- In each serving glass, pour over ice and top with 2 Tablespoons pineapple cubes and 2 Tablespoons diced apples.
Yield: 10 portions
