An Andean purple-corn drink that became a staple of the Peruvian table. Fruit and warm spices give it depth, while lime leaves the finish bright and clean. Served ice-cold, it makes a second glass far too easy to justify.
Rinse the purple corn well; if it comes on the cob, remove the kernels and break up the cobs so they release more color. Wash the pineapple peel and quarter the apple, leaving the skin on.
Place the purple corn, pineapple peel, apple, cinnamon sticks, and whole cloves in a large pot with all the water. Bring to a boil, lower to medium-low, and simmer partially covered for 40 minutes, until the liquid is
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Strain the concentrate while it is still hot and discard the solids. Add the white sugar and stir for 1 minute, until fully dissolved; then let it cool for 10 minutes, until it is no longer giving off heavy steam. It should taste slightly sweeter and more concentrated than you want in the glass because the ice will soften it.
Add the lime juice once the chicha is warm and mix well. Divide the ice among the glasses and pour the chicha over it; the right balance is deep purple, sweet without becoming cloying, with a fresh acidity that arrives at the finish. And that is it—serve it before the ice disappears: this pitcher rarely needs much help emptying itself 😌
