The purple chicha is one of the most popular drinks in Peruvian cuisine. It has its origin in the Inca era, being part of important rites and ceremonies. It is made from corn, a quite identified input with the gastronomy of this country. The variety used is purple corn, and precisely from there comes the name of this drink, which is infallible in any restaurant in this region. This preparation is very simple and, if you do not want to miss the opportunity to try one of the most refreshing drinks And delicious, in recipesgratis we will leave you step by step to know how to do perfect purple chicha.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make purple chicha: |
| 1 kilogramo de maÃz morado 2 manzanas verdes de agua 1 membrillo grande ¼ piña 4 ramas de canela 6 clavos de olor ½ taza de zumo de limón 8 litros de agua Azúcar |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make purple chicha:
1. To obtain a perfect purple chicha, wash all the purple corn and then try to break it completely. In this way, you will get the color and flavor that hides the interior of the corn coronta.
2. Rinse apples and quince. You will only use the peel and heart of the pineapple. See everything in small pieces, as seen in the image, and also enlist the cinnamon branches along with the smell nails.
3. In a large pot, it throws all of the above: purple corn offered plus fruits and spices. In addition, add all the water and let it boil over high heat for about an hour.
4. How to know if the purple chicha will be ready? You will identify that all the ingredients have released their flavors and aromas when the kitchen is smelling delicious. In addition, you will see that it has become a liquid with a lot of color. If the liquid still seems to be somewhat transparent, wait a little longer. Here is the reference image.
5. Read to this point, turn off the fire and let cool a little. What follows is to strain all the liquid very carefully.
6. Finally, this drink cannot be complete without the acidic touch that lemon brings. Pour all the lemon juice into the purple chicha already cast. He also adds sugar to taste and, for a better enjoyment, I recommend that you leave the drink in the fridge for a couple of hours. If you like Peruvian recipes, do not miss these ideas:- Masted from cassava
– Chanfainita
Trick: As you throw the lemon juice and sugar, I recommend trying to reach the point where acid and sweet are perfectly balanced.
