Chicha Morada // Purple Corn Juice
3-4 purple corn cobs
1 quince, peeled & cut in 16 pieces
Rind and core of half a golden pineapple
2 cinnamon stick
4 liters of water
1 cup of sugar
1/4 cup of fresh squeezed lime juice
- Combine purple corn cobs, quince, pineapple, cinnamon stick, cloves and water in a large pot. Bring to a boil.
- Turn down heat and simmer until the color darkens and the mixture begins to reduce in volume, about 45 minutes.
- Cool and strain completely. Stir in sugar until dissolved.
- Cool completely. Add lime juice.
- Chill and serve.
Yield: 10 cups