Peruvian Blackberry Chicha Morada
Chilled purple corn drink mixed with blackberry purée, pineapple cubes, and diced apple, spiced with cinnamon stick and cloves.
Ingredients
5 cobs purple corn, dried, whole cob
2 gallons water
2 each cinnamon, stick
3 Tbsp clove, whole
1 cup sugar
¼ cup lime juice, fresh
2½ cups DOLE IQF Frozen Blackberries, pureed
20 Tbsp DOLE Chef-Ready Cuts Pineapple Cubes
20 Tbsp DOLE Chef-Ready Cuts Diced Apples
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.
- 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 Tbsp pineapple cubes and 2 Tbsp diced apples.