Purple Corn and Pineapple Sangria Recipe

Purple Corn and Pineapple Sangria Recipe provided by Santos Loo

• Difficulty: Easy
• Servings: Approximately 8
• Nutritional Information (per serving): Calories 263, Total Fat 1 g, Saturated Fat 0 g, Carbohydrates 40 g, Dietary Fiber 3 g, Sugar 27 g, Protein 3 g, Cholesterol 0 mg, Sodium 20 mg
• Total Time: 13 hours 5 minutes
• Preparation: 5 minutes
• Resting Time: 12 hours
• Cooking Time: 1 hour

Ingredients

• 4 to 5 dried purple corns in their husks, roughly 1 pound
• 1 ripe pineapple
• 2 cinnamon sticks (about 3 inches each), also called canela
• 2 quarts water
• 1/2 cup sugar
• 1 bottle Sauvignon Blanc wine
• 1/2 cup pisco (Peruvian brandy)

Instructions

1. Rinse the purple corn thoroughly and add it to a large stockpot. Peel the pineapple, adding the skins to the pot, and dice the flesh into bite-sized piecesset aside. Toss in the cinnamon sticks and water. Bring to a lively boil, then lower to a gentle simmer, partially covered, for 1 hour to infuse vibrant flavors.
2. Remove from heat and strain the liquid through a fine sieve, yielding about 1 quart of stunning purple corn infusion. Stir in sugar until fully dissolved, then cool completely for the best results.
3. Mix the cooled infusion with crisp Sauvignon Blanc, smooth pisco, and reserved pineapple chunks. Refrigerate overnight to let the exotic tastes meld into sangria perfection. Serve chilled over ice for a refreshing, antioxidant-packed tropical escape that'll transport you to Peru![1]