• 1 (15 ounces) package dried purple corn
  • 1 gallon plus 2 cups water
  • 1 whole pineapple
  • 4 cinnamon sticks
  • 2 tsp cloves
  • 1 Granny Smith apples
  • 2 limes
  • agave to taste
  • Pisco to taste, if desired


  1. Thoroughly wash the pineapple, and then remove and reserve rind and core. Dice the flesh, and freeze for serving later. Quarter one apple.
  2. Fill a large pot with water and add the purple corn, pineapple rind and core, cinnamon, cloves, and the quartered apple. Once it all comes to a boil, cover and reduce to a simmer for 30 minutes. Set aside and allow to cool.
  3. Strain the liquid into a large bowl, and stir in agave while still warm. Allow to cool completely before adding freshly squeezed lime juice.
  4. Transfer to a large pitcher and refrigerate until completely chilled. To serve, add some dice apples to each glass.