Chicha Morada


  • One pineapple (3 2 pounds removed, peeled, and trimmed with the core and peel reserved, one-quarter portion of the pineapple diced)
  • 2 Granny Smith apples (1 quartered)
  • One bag of dried purple corn (6-ounce see Note)
  • Two cinnamon sticks (-inch)
  • 1/2 teaspoon whole cloves
  • 3/4 cup light brown sugar (packed)
  • 1/2 cup fresh lemon juice (plus two tablespoons fresh lemon juice)
  • 1/2 cup fresh lime juice (plus two tablespoons fresh lime juice)
  • One teaspoon of kosher salt
  • Ice (for serving)
  • Lime wheels (for garnish)


  1. Mix the core and peel off the pineapple in a large pan with the quartered apples and the purple corn. Add cloves, cinnamon sticks, sugar, and fourteen cups of boiling water. Cover the pot and bring it to a simmer over moderately high temperatures. Uncover, lower the heat to moderate, and slow simmer until the corn is soft and the liquid is slightly reduced, which is about an hour.
  2. With a slotted spoon, take out and discard the solids. The liquid should be poured through a fine mesh strainer in a heatproof bowl until it is no longer boiling, approximately 45 minutes. Mix in the lime juice, lemon water, and salt. Refrigerate it until cold, about 2 hours.
  3. Peel and core the apple, then then finely dice the rest of the apple. Add the apple and diced pineapple to a punch or pitcher bowl, and then pour the chicha morada over it. Serve in glasses topped with ice and garnish with lime wheel.

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