Chicha Morada with Pineapple

Instructions

1. Combine dried purple corn (food grade) with water in a saucepan and heat gently for 8–10 minutes to dissolve sugar or infuse the plant ingredient.
2. Strain solids where needed and stir in sugar while warm; add lime juice after heating.
3. Rapidly chill the mixture to refrigerator temperature.
4. For this original pineapple adaptation, add 50 ml pineapple juice to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Pour over ice in two glasses and serve.