Ecuadorian Colada Morada: a spiced berry and purple corn drink - Laylita's Recipes

Name: Ecuadorian Colada Morada: a spiced berry and purple corn drink - Laylita's Recipes
Total time: 115 min
Ingredients: 1 cup purple or black corn flour (can use corn starch –aka maicena – as a replacement); 14 oz naranjilla or lulo pulp (thawed if frozen – use passion fruit or pineapple juice if you can’t find naranjilla juice); 2 cups blackberries (frozen or fresh); 2 cups blueberries (frozen or fresh); 2 cups strawberries (sliced); 1 pineapple (peels and core + 2 cups finely diced); 1 ishpingo (Cinnamon flower - omit if you can’t find any); 5-6 cinnamon sticks; 4-5 whole cloves; 4-5 all spice berries; 1 star anise; 12-14 oz panela or brown sugar (adjust to your taste); A few lemon verbena leaves (fresh or dry); A few lemongrass leaves (fresh or dry); 2 pieces orange peel; Additional aromatic herbs: arrayan (ataco (purple amaranth), orange leaves); 12 cups water ((8 cups for the pineapple skins + spices part, and the remaining 4 cups for the berry mix)); Additional fruits that can be added: babaco, peaches, apples, pears, ciruelas

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Easy recipe for Ecuadorian colada morada, this spiced purple corn and berry drink is prepared for the Day of the Deceased celebrations. This traditional drink is made with a mix of fruits, spices,...

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Ingredients

1 cup purple or black corn flour (can use corn starch –aka maicena – as a replacement)
14 oz naranjilla or lulo pulp (thawed if frozen – use passion fruit or pineapple juice if you can’t find naranjilla juice)
2 cups blackberries (frozen or fresh)
2 cups blueberries (frozen or fresh)
2 cups strawberries (sliced)
1 pineapple (peels and core + 2 cups finely diced)
1 ishpingo (Cinnamon flower - omit if you can’t find any)
5-6 cinnamon sticks
4-5 whole cloves
4-5 all spice berries
1 star anise
12-14 oz panela or brown sugar (adjust to your taste)
A few lemon verbena leaves (fresh or dry)
A few lemongrass leaves (fresh or dry)
2 pieces orange peel
Additional aromatic herbs: arrayan (ataco (purple amaranth), orange leaves)
12 cups water ((8 cups for the pineapple skins + spices part, and the remaining 4 cups for the berry mix))
Additional fruits that can be added: babaco, peaches, apples, pears, ciruelas