Recipe courtesy of Santos Loo
Episode: Tastes of Peru
Save Recipe Print
Purple Corn and Pineapple Sangria
Total:
13 hr 5 min
Prep:
5 min
Inactive:
12 hr
Cook:
1 hr
Yield:
about 8 servings
Level:
Easy
Total:
13 hr 5 min
Prep:
5 min
Inactive:
12 hr
Cook:
1 hr
Yield:
about 8 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Pineapple-Coconut Sangria

Recipe courtesy of Food Network Kitchen

Purple Corn Drink (Chicha Morada)

Pineapple-Corn Fried Rice

Recipe courtesy of Food Network Kitchen

Corn, Jicama and Pineapple Salsa

Recipe courtesy of Karen Caplan

Purple Rice Noodle and Corn Wine Soup: Hu Tieu Thiem

Recipe courtesy of Luke Nguyen

Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla

Recipe courtesy of Herb Mesa

Browse Reviews By Keyword

          Latest Stories