Peruvian Blackberry Chicha Morada

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

Total Time:

Servings:
10

Ingredients

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

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