Preparation

After parboiling the purple corn in the specified amount of water, strain and place the purple water in a pot and return to the fire. then, we add the sugar, cloves, cinnamon, fruits (peeled and diced), cherries and bones (washed and whole); let it simmer. When the fruit is soft, add the sweet potato flour (previously dissolved in hot water). leave on low heat for a short time. finally, add the juice of the lemons (do not remove until it boils). Pour into a carafe and serve cold (sprinkle with ground cinnamon).

Ingredients

  • 1/2 kilo of purple corn
  • 1 kilo of sugar
  • 2 lemons
  • 1 apple
  • 1 quince
  • 3 liters of water
  • 2 cups sweet potato or chuño flour
  • 200 grams of sour cherries
  • 200 grams of chilli peppers
  • 200 grams of huesillos
  • 3 cloves
  • 1 cinnamon stick