Chicha Morada (purple corn punch)
Ingredients:
- 2 dried purple corn on the cob
- 4 liters of water
- 1 pineapple peels
- 1 cinnamon stick
- 8 cloves
- 1 cup of sugar
- 4 limes
In a large pot, bring the water to a boil with the corn, cinnamon, cloves and pineapple peels. Reduce heat to medium-low and let it simmer for 40 minutes. Remove from heat and strain the liquid into another pot and discard the corn, spices and peels. Add the sugar and dissolve it while hot. Add the lime juice and refrigerate until cold.
Serve cold or over ice. You can add some chopped pineapple before serving.
