Chicha Enamorada

By: Martin Morales
From: Andina
Serves: 2
Photographer: David Loftus

Purple Refresher. Purple corn, traditionally used for this drink, is difficult to find, so here’s a version that you can enjoy during late summer and autumn when you can create the colour using fresh blackberries (or at other times of year using frozen).

Ingredients

Quantity	Ingredient
1	purple corn cob, or corn-on-thecob
200g	blackberries
4 small pieces	pineapple skin
1/2	apple, unpeeled and diced
1/2	quince, unpeeled and diced
100ml	freshly squeezed orange juice
1	clove
1	cinnamon stick
90-120ml	yacon or maple syrup, plus extra to taste, if necessary
1	lime, juiced, plus slices of lime, to serve

Method

Put 750ml of water in a large saucepan over a high heat. Add the purple maize or the corn and blackberries, along with the pineapple skin, apple, quince, orange juice, and spices. Bring to the boil, then reduce the heat to very low and simmer for 30 minutes until the liquid has turned a deep purple and taken on the flavour of the fruit and spices.
Remove the pan from the heat and stir in the syrup. Taste and add a little more if you prefer it sweeter. Leave the flavours to infuse while the mixture cools. When cool, strain the liquid, add the lime juice and serve over ice with slices of lime.

Tags:: Peru; Peruvian; Martin Morales; chef; restaurant

Chicha Enamorada

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