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

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