An ancestral Andean beverage capturing the vibrant essence of Cusco's strawberries. Its honeyed and refreshing character comes from patient fermentation, balancing fruity sweetness with the depth of chicha de jora. A dense, aromatic, handcrafted elixir that connects us to the festive spirit of the Peruvian highlands.
Boil the water with the sugar, cinnamon, and cloves for 5 minutes, until the sugar dissolves and the aroma opens up. Turn off the heat and let it cool for 8 minutes.
Wash the strawberries, remove leaves or bruised spots, and cut them in half. Strain the spiced syrup to remove the cinnamon and cloves.
Blend the strawberries with the strained syrup and half of the chicha de jora for 30 seconds, until you get a red, thick, even base.
Turn what you find into an experience you can actually bring to your kitchen.
Pour the blend into a pitcher, add the remaining chicha de jora and the ice. Stir gently and serve cold or cool, with honeyed sweetness and a clear fermented base.
