Peruvian Blackberry Chicha Morada

Chilled purple corn drink mixed with blackberry purée, pineapple cubes, and diced apple, spiced with cinnamon stick and cloves.

Peruvian Blackberry Chicha Morada

Total TimeTotal Time:

ServingsServings: 10


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


  1. In a large stock pot, add all ingredients; stir to mix.
  2. Over high heat bring mixture to a boil while stirring occasionally.
  3. Once boiling, reduce to a simmer and cook for about 50 minutes, or until fragrant.
  4. Remove from heat and chill.
  5. Strain mixture to remove solids; refrigerate until use.
  6. In a large bowl, add 2 cups chilled Chicha Morada and ¼ cup blackberry Purée; stir to combine.
  7. In each serving glass, pour over ice and top with 2 Tbsp pineapple cubes and 2 Tbsp diced apples.

Explore DOLE Products in This Recipe

We Have More to Offer