Peruvian
Chicha Morada
A deep-purple Peruvian corn refresco simmered with fruit peel and warm spices, then chilled with lime for a bright, gently sweet finish.
8 servings · 15 minutes prep · 75 minutes cook
Ingredients
Main
- 1 lb dried purple corn, maíz morado, rinsed
- 1 large pineapple, about 3–4 lb, peel and core reserved, flesh reserved for serving or another use
- 2 medium apples, quartered
- 2 cinnamon sticks, each about 3 inches long
- 6 whole cloves
- 3 quarts water
- ¾–1 cup granulated sugar, to taste
- ½ cup freshly squeezed lime juice, juiced
- thin peel from ½ orange, use only the orange zest layer, not the bitter white pith
Directions
Simmer, Steep, and Strain
- Wash, peel, and core the pineapple. Reserve the peel and core for the infusion; refrigerate the flesh for serving or another use. Place the dried purple corn, reserved peels and core from the pineapple, apple, cinnamon sticks, cloves, orange peel, and water in a large stockpot.
- Bring to a boil over high heat. Reduce to a gentle simmer and cook uncovered, stirring occasionally and pressing the fruit and corn with a spoon to encourage extraction, 75 minutes.
- Remove from the heat and let steep for 45-60 minutes.
- Strain through a fine-mesh sieve into a large container, pressing gently on the solids. Discard the solids.
Chill and Balance the Chicha
- Cool the liquid to room temperature, then refrigerate until thoroughly chilled, 3-6 hours.
- Once cold, stir in 150 grams of the granulated sugar until dissolved. Add more sugar only if needed for a rounded but not syrupy drink.
- Add the lime and stir well. Add additional sugar or lime juice a little at a time, stopping when sweetness rounds the spices without muting the lime’s bright finish.
Serve
- Serve well chilled over ice.
