PURPLE CORN AND PINEAPPLE SANGRIA

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Purple Corn and Pineapple Sangria image

Provided by Food Network

Categories     beverage

Time 13h5m

Yield about 8 servings

Number Of Ingredients 7

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)

Steps:

  • 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.

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