Servings: 2 liters
Equipment
- 1 large stock pot to boil ingredients
- 1 fine mesh strainer
- 1 Large Bowl to strain liquid into
- 2 liter container to store the drink
Ingredients
- 4 cobs purple corn or one 15 oz bag
- 1 pineapple skin and core
- 1 apple peeled and cored
- 3 cinnamon sticks
- 10 cloves
- 1 lime juiced
- 3 liters water or about 12 cups
- 2 tbsp agave or sweetener of choice
Instructions
- Wash and dry 1 pineapple. Remove the top of the pineapple and discard. Cut the skin and core it, reserve the meat for another use (maybe enjoy as you prepare this drink, or freeze it to use in a smoothie)
- Peel the skin off the 1 apple, chop and remove the core and seeds. (discard the skin, core and seeds)
- Toss 4 cobs purple corn, pineapple skin, pineapple core, apple, 3 cinnamon sticks, and 10 cloves into a large stockpot with 3 liters water and bring it to a boil.
- In a large stockpot, combine the 4 cobs purple corn, pineapple skin, pineapple core, apple, 3 cinnamon sticks, and 10 cloves with 3 liters water . Place on the stove top over high heat and bring to a boil.
- Reduce heat and let it simmer for 45 minutes - 1 hour. The liquid should reduce about an inch from the top and be a deep purple color.
- Let it cool and discard the large solid pieces using tongs. Then carefully strain the liquid to remove any remaining solids.
- Add the juice of 1 lime and sweeten with 2 tbsp agave or to your liking.
- Transfer to a container and refrigerate. The flavors will come through after it has been chilled in the fridge.
- Serve cold over ice, garnish with a lime or apple slice.
Notes
When straining, use tongs or a ladle to remove large pieces of corn and pineapple. This will help make the large pot lighter and easier to strain.
Tried this recipe?Let us know how it was!