Peruvian Purple Corn Drink with Pineapple and Cinnamon

What you need

• 500 g (1 lb) dried purple corn, maiz morado, on the cob or as kernels
• 1 pineapple
• 2 apples, quartered
• 2 cinnamon sticks
• 6 cloves
• 3 l (3 quarts) water
• 150 g (3/4 cup) sugar, or to taste
• 4 limes, juiced
• ice, to serve

Method

Restated from the original video

1. 1

   If the corn is on the cob, break each cob into 2-3 pieces. Rinse the corn well.

2. 2

   Wash the pineapple, cut off the peel in thick strips and set the peel and core aside. Dice a quarter of the flesh for serving and keep the rest for another use.

3. 3

   Put the corn, pineapple peel and core, apples, cinnamon sticks and cloves in a large pot with the water.

4. 4

   Bring to a boil, then lower the heat, cover and simmer until the liquid is a deep purple and the corn kernels have split open, 45 min.

5. 5

   Strain through a sieve into a large jug, pressing on the solids, and discard them.

6. 6

   Stir in the sugar while the liquid is still warm until it dissolves.

7. 7

   Let the drink cool to room temperature, then chill until cold, at least 2 h.

8. 8

   Stir in the lime juice just before serving, since it brightens the colour and loses freshness on standing. Taste and add more sugar or lime if needed.

9. 9

   Pour over ice and add a spoonful of the diced pineapple to each glass.

Imported from comida-peruana.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.