Purple Corn and Pineapple Sangria

Total Time:
13 hr 5 min
Prep:
5 min
Inactive:
12 hr
Cook:
1 hr

Yield:
about 8 servings
Level:
Easy

Ingredients
  • 4 to 5 dried purple corn in husk, about 1 pound
  • 1 fresh pineapple
  • 2 (3-inch) sticks canela or cinnamon
  • 2 quarts water
  • 1/2 cup sugar
  • 1 bottle Sauvignon Blanc
  • 1/2 cup pisco (Peruvian brandy)
Directions
  • Rinse corn and place in stockpot. Peel pineapple and place skin in stockpot. Cut pineapple flesh into small dice and reserve. Add canela and water to pot. Bring to a boil and then simmer, slightly covered, for 1 hour.

  • Remove from heat and strain. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool.

  • Add wine, pisco, and diced pineapple. Refrigerate overnight. Serve over ice.


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