Purple Corn and Pineapple Sangria |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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:
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.
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