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Whether it’s for its beautiful color, its health benefits, or because you just want to be refreshed, this sweet Summertime beverage is something you have to try. FULL RECIPE BELOW.
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Directed/Shot/Edited: Eric Slatkin
Food Styling: Danielle Westberg
Music – “Pepito” by Vicky Zamora con la Sonora de Ñico Estrada
From the Album – ¡Gózalo! Vol 2, courtesy of Vampisoul.
CHICHA MORADA
Makes 8-10 Servings
INGREDIENTS
-4 purple dry corn husks
-Skin of one organic pineapple (or pesticide free)
-2 big cinnamon sticks
-1 Tbl whole cloves
-10 cups of water
-1 lime juiced
-⅓ cup sugar
TOOLS
-Stock pot
-Knife
-Cutting board
-Strainer
-Pitcher
-Wooden spoon
RECIPE
-Scrub pineapple skin well
-Trim rind off pineapple, and add to stock pot (The flesh isn’t used in the recipe – so dice up and eat as a snack).
-Add purple dry corn to the pot
-Add large cinnamon sticks
-Add 1 TBL whole cloves
-Add 10 cups of water.
-Bring to a boil, and then reduce to simmer for an hour on low heat. It should take on a dark purple color.
-Strain liquid through a sieve into a bowl (to remove corn and other ingredients).
-Add sugar and lime juice
-Place in fridge for 1.5 – 2 hours, or until cold.
-Serve cold, with a straw.