Drinks Chicha Morada Be the first to rate & review! Chicha morada, a refreshing sweet-tart Peruvian drink, gets its gorgeous hue from dried purple corn. Garnished with chunks of pineapple and apple and spiced with cinnamon and cloves, this sangria-like mocktail is the perfect summer drink. Slideshow: More Party Punch Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon.Experience: As the chef de cuisine at Lincoln Station, Anna had the opportunity to create a full menu and develop recipes for the standing menu and deli case. She parlayed that experience into contract restaurant consulting for Baked NYC. In addition to her work at Food & Wine, Anna took on such freelance projects as recipe testing for The Smitten Kitchen Cookbook (2012) and Gluten-Free Girl Everyday. (2013) and Food Network. She became a recipe developer for Martha Stewart & Marley Spoon and Dinnerly in 2017. Anna now oversees the Martha Stewart & Marley Spoon menu management team.Education: Anna earned a Bachelor of Arts in Anthropology from Grinnell College. She received formal training in Culinary Arts at the Institute of Culinary Education. Food & Wine's Editorial Guidelines Published on September 9, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Active Time: 30 mins Total Time: 5 hrs Yield: 9 cups Ingredients 1 pineapple (3 /2-pound trimmed, peeled and cored, peel and core reserved, one-quarter of the pineapple diced) 2 Granny Smith apples (1 quartered) 1 bag dried purple corn (6-ounce see Note) 2 cinnamon sticks (-inch) ½ teaspoon whole cloves ¾ cup light brown sugar (packed) ½ cup fresh lemon juice (plus 2 tablespoons fresh lemon juice) ½ cup fresh lime juice (plus 2 tablespoons fresh lime juice) 1 teaspoon kosher salt Ice (for serving) Lime wheels (for garnish) Directions In a large saucepan, combine the pineapple peel and core with the quartered apple, the purple corn, cinnamon sticks, cloves, sugar and 14 cups of water. Cover and bring to a boil over moderately high heat. Uncover, reduce the heat to moderate and simmer until the corn is softened and the liquid is slightly reduced, about 1 hour. Using a slotted spoon, remove and discard the solids. Pour the liquid through a fine-mesh strainer into a large heatproof bowl and let stand until no longer steaming, about 45 minutes. Whisk in the lemon juice, lime juice and salt and refrigerate the chicha morada until very cold, about 2 hours. Peel, core and finely dice the remaining apple. Add the apple and the diced pineapple to a pitcher or punch bowl, then pour the chicha morada on top. Serve in glasses over ice, garnished with lime wheels. Make Ahead The recipe can be prepared through Step 2 and refrigerated for 4 days. Notes Dried purple corn is available from amazon.com. Rate it Print