Chicha Enamorada

Chicha Enamorada
3.3 from 3 ratings
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). — Martin Morales, author of Andina
  • 1 purple corn cob, or corn-on-the-cob and 200g blackberries
  • 4 small pieces of pineapple skin
  • 1/2 apple, unpeeled and diced
  • 1/2 quince, unpeeled and diced
  • 1/2 cup freshly squeezed orange juice
  • 1 clove
  • 1 cinnamon stick
  • 6 -8 tablespons yacon or maple syrup, plus extra to taste, if necessary
  • juice of 1 lime, plus slices of lime, to serve
  1. Put 3 cups 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.
  2. 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.
  3. Recipes excerpted with permission from Andina: The Heart of Peruvian Food by Martin Morales (Quadrille November 2017)