Are you planning a party over the weekend? Here is a recipe for Chicha Morada, one of the must-have refreshing drinks for one to try. This refreshing mocktail is the ideal beverage for summer to beat the scorching heat.
● 1 pineapple (3/2-pound trimmed, peeled, and cored; peel and core reserved; one-quarter of the pineapple diced)
● ½ cup fresh lemon juice (plus 2 tablespoons fresh lemon juice)
● ½ cup fresh lime juice (plus 2 tablespoons fresh lime juice)
● 2 Granny Smith apples (1 quartered)
● ½ teaspoon whole cloves
● 1 teaspoon of Kosher salt
● 1 bag of dried purple corn (6 ounces; see note)
● 2 cinnamon sticks (-inch)
● ¾ cup light brown sugar (packed)
● Lime wheels (for garnish)
● Ice (for serving)
In a large saucepan, add pineapple peel and core, the chopped apple, cloves, cinnamon sticks, sugar, and 14 cups of water. Cover the pan with a lid and bring to a boil over medium to high heat. Uncover it and lower the heat to moderate and simmer. Wait for the corn to soften and the liquid to be slightly reduced, this will take approximately an hour.
One will need a slotted spoon to remove and discard the solids from the mixture. After that, pour the mixture through a fine-mesh strainer into a big heatproof bowl and keep it aside to let it cool down, which will take about 45 minutes. Squeeze in the lemon and lime juices, add salt, and refrigerate the Chicha Morada until it’s very cold, for around two hours or more.
Now it is time to work on the remaining apple. Peel and dice it into fine cubes. Add the apple and the diced pineapple to a pitcher or punch bowl, then pour the refrigerated Chicha Morada on top, and viola! The cool and tasty drink is all ready to be served in glasses with ice. To make it look more presentable, one can garnish it with lime wheels.