PURPLE CORN AND PINEAPPLE SANGRIA
Provided by Food Network
Categories beverage
Time 13h5m
Yield about 8 servings
Number Of Ingredients 7
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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