Most of us nominate winter as their favorite weather. As winters, allow us to wear some attractive cozy jackets with matching or contrast scarf’s and winter also led us to take some super tasty foods. However, that is not an appropriate reason to like winters because summer also has its different attributes. Summer comes with some colorful dresses and our favorite fruits that we can use in many ways we can eat them raw, cook them and even transform them into incredibly tasty and refreshing drinks.
15 ounce dried purple corn
Three cinnamon sticks
One whole pineapple, diced
12 cups of water
One tablespoon of whole cloves
1-cup white sugar
One green apple, peeled and diced
1/2 cup lime juice
1. Into a large size pot, add the water, corn, cinnamon cloves, sticks and half of the pineapple peels. Heat it over the high heat and once the mixture reaches a simmer, reduce the heat to the medium-low and boil for almost 40 minutes.
2. Eliminate the chicha from heat and pour in the fresh lime juice and sugar. Place a strainer atop the large bowl and pour the mixture through it, catching the pulp, pineapple and large corn ears. Refrigerate it until cold. Add ice, before serve, and a handful of diced pineapple and apple to all glasses; add chichca and serve it immediately.
It enough for 12 serves.