We decided to put in practice our culinary skills to make 2 gallons of delicious Purple Corn Drink following the traditional Peruvian style. This recipe has a total preparation time of approximately 90 minutes.

Ingredients:

• 6 medium size purple corn kernels and cobs for better concentration
• 3 apples either Red Delicious or Granny Smith (focus on the level of acidity)
• 1 small quince
• 1 large pineapple
• 6 medium limes for fresh juice
• 2 gallons of cold water
• 2 ½ cups of sugar preferably brown, or to taste
• 2 cinnamon sticks. Do not use powder cinnamon
• 8 cloves to spice it up a notch

Preparation:

1. Peel apples and pineapple. Skins will be used at boiling while the rest of the fruit will be used to garnish the drink
2. Place purple corn kernels and cobs, apple skins and pineapple skins in cold water. Add cinnamon sticks and cloves. Bring it to boil for 60 to 75 minutes until corn kernels become soft
3. Cut apples, pineapple and quince into small square pieces
4. Squeeze limes in a separate container
5. After boiling is done, proceed to remove purple corn kernels and cobs, apples and pineapple skins, cinnamon sticks and cloves. It is also recommended to drain the concentration to get rid of any particles
6. Add sugar to concentration while still hot. Stir to dissolve
7. Add ice cubes or let it chilled
8. Combine with lime juice to taste
9. Garnish with additional pieces of apple, pineapple and quince

Note:
It is not recommended to add sugar and lime juice if the beverage is going to be refrigerated for a few days. Add them only at consumption.