Colada morada

Colada morada

Ingredients

• 120 g of purple corn flour
• 400 g of passion fruit juice
• 300 g of fresh or frozen blackberries
• 300 g of fresh or frozen blueberries
• 300 g of sliced strawberries
• 1 whole pineapple: use the skin, core, and 2 cups of finely chopped flesh
• 5 cinnamon sticks
• 4 cloves
• 4 allspice berries
• 350 g of brown sugar or cane sugar
• A little lemon verbena, fresh or dried
• A little lemongrass, fresh or dried
• 2 pieces of orange peel
• 2 liters of water for the first infusion
• 1 liter of water for the second infusion

Preparation steps

1. Put the pineapple skin and core, cinnamon sticks, and brown sugar in a large pot with water.
2. Boil the mixture for about 20 to 25 minutes.
3. Add lemon verbena, lemongrass, and orange peel to the pot.
4. In another pot, pour water over the blackberries and blueberries.
5. Boil for 20 minutes.
6. Allow it to cool, blend the mixture, and strain it through a sieve to filter it.
7. Dilute the purple corn flour in the spiced pineapple liquid.
8. In a large container, combine the filtered berry juice, passion fruit juice, spiced pineapple liquid, and diluted corn flour.
9. Place the mixture on medium heat and stir continuously to prevent sticking.
10. Bring it to a boil.
11. Add the finely chopped pineapple flesh to the mixture, reduce the heat, and simmer for about 10 minutes.
12. Remove the pot from the heat and add the sliced strawberries.
13. The Purple Colada can be served both hot and cold, according to your preferences.