Helado de Lucuma (lucuma ice cream)

Ingredients:

• 2 cans (354 ml per can) of evaporated milk
• 8 tablespoons of lucuma powder mixed with 8 tablespoons of milk
• 1 pouch (7 g) of unflavoured gelatine solved in 1/2 cup of water
• 1 cup of sugar

Preparation:

For best results leave the evaporated milk in the fridge overnight. Pour the evaporated milk into a big bowl. Beat the milk at high speed with a hand held beater or stand mixer for about 2 minutes until stiff peaks. Add gradually the sugar, lucuma and gelatine. Keep beating until all ingredients mixed well. Pour the mix into a container with a lid and then freeze it.

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

Preparation:

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. 

Pisco Sour

Ingredients:

3 ounces of pisco
1 ounce of fresh lime juice
1 ounce of simple syrup (it can be replaced with 3/4 ounce of white sugar)
1/4 ounce of egg white
Angostura bitters
3 or 4 ice cubes

Preparation:

Put the pisco, lime juice, syrup, egg white and the ice cubes in a cocktail jar and mix thoroughly (you could use a blender if you don´t have a cocktail jar). Serve in a glass and add a few of drops of Angostura bitters.

Chilcano de Pisco

Ingredients:

2 ounces of pisco
1/2 ounce of fresh lime juice
Ginger ale
1 lime slice
2 or 3 ice cubes

Preparation:

In a tall glass, mix the pisco and the lime juice. Add the ice cubes and the lime slice. Fill up the glass with ginger ale.