4 years ago
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summer punch: chicha morada
1* Combine purple corn, pineapple scraps, apples, cloves, cinnamon, and water in a large stockpot. Bring to a boil, cover the pot, and reduce to a simmer. Simmer, covered, for 45 minutes and then uncover the pot and continue simmering for 30 more minutes. 2* Remove from heat and let cool to room temperature (or let sit overnight for a more intense flavor). Strain and discard the solids. 3* Stir in lime and lemon juice. Sweeten to taste. Put in the fridge until completely chilled and serve over ice. Garnish with lime or chopped apple and pineapple, if desired. 4* The punch can be kept in an airtight container in the fridge for up to 2 weeks.
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