Recipe courtesy of Santos Loo
Purple Corn and Pineapple Sangria
- Level: Easy
- Yield: about 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 263
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 27
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 20
- Total: 13 hr 5 min
- Prep: 5 min
- Inactive: 12 hr
- Cook: 1 hr
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.