Deep Amazonian essence defined by the intense purple color of ungurahui and its creamy texture. A drink that captures the strength of the lowland jungle palm, offering an earthy, fruity, unmistakable flavor. Nutritious, dense, and full of regional identity.
Check the ungurahui pulp and make sure it is cold but flexible. If it is too firm, leave it at room temperature for 5 minutes so the blender does not struggle from the start.
Blend the ungurahui pulp with part of the water and the white sugar for 45 seconds, until the color looks deep purple and the mixture is creamy. Do not add all the water at once: build the body first.
Add the remaining water and blend for 20 to 30 more seconds, until the juice is pourable but still dense. If you want it lighter, adjust with a splash of cold water, not by rushing.
Add the ice, stir briefly, and serve cold. The juice should be deep purple, creamy, and earthy-fruity; if it tastes watery, the ungurahui has lost its voice.
Turn what you find into an experience you can actually bring to your kitchen.
