Peruvian Purple Corn Tea-MainPhoto



  1. Working over a large pot, firmly twist and rub the corncobs with your hands to break off most of the kernels. Add the stripped corncobs, pineapple rind, apple, cinnamon, and cloves to the pot, pour in 4 quarts of water, and bring to a boil. Cover, lower the heat to medium-low and simmer for 1 hour. The liquid will be very dark purple, like red wine. Remove from heat and let it cool slightly.
  2. Using tongs, remove the corncobs, apple slices, and the pineapple rind and discard. Strain the remaining liquid through a fine mesh strainer into a heat-proof bowl or pitcher. Stir in the sugar and lime juice. Chill completely before serving.