Chicha morada is a classic Peruvian punch made with fruits, spices and colored with Dried Purple Corn. It can be served as-is, or spiked with pisco for an alcoholic version.
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Makes about 2 gallons
Combine purple corn, pineapple scraps, apples, cloves, cinnamon, allspice, star anise and water in large stock pot. Bring to a boil, cover pot and reduce heat to a simmer. Simmer, covered, for 45 minutes.
Uncover pot and simmer for another 30 minutes. Remove from heat, and let cool to room temperature. Strain and discard solids.
Stir in lime and lemon juices. Sweeten with agave or honey to taste. Chill until cold, and serve over ice, garnished with lemon or lime wedges.