Recipe courtesy of Santos Loo

Purple Corn and Pineapple Sangria

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 13 hr 5 min
  • Prep: 5 min
  • Inactive: 12 hr
  • Cook: 1 hr
  • Yield: about 8 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. Remove from heat and strain. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool.
  3. Add wine, pisco, and diced pineapple. Refrigerate overnight. Serve over ice.
18m Intermediate 97%
CLASS
Gabriela Cámara

Homemade Corn Tortillas

8m Intermediate 96%
CLASS
4m Easy 97%
CLASS
7m Easy 98%
CLASS
15m Easy 99%
CLASS
Anne Burrell

Corn Chowder

34m Easy 96%
CLASS
18m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages