Andean Orchid Elixir: Spiced Purple Corn & Passion Fruit Fizz

Ingredients

• 1 cup dried purple corn kernels (Maíz Morado)
• Peel and core of 1 fresh pineapple
• 2 cinnamon sticks
• 6 whole cloves
• 1-inch piece fresh ginger, peeled and thinly sliced
• 1/2 cup panela or dark brown sugar (adjust to taste)
• 1/4 cup fresh lime juice
• 1 teaspoon Aji Amarillo paste (or to taste)
• 1/2 cup passion fruit pulp (from about 3-4 fruits)
• 1 liter sparkling water, chilled
• Fresh mint sprigs, for garnish
• Thin slices of star fruit, for garnish

Instructions

1. In a large pot, combine the purple corn, pineapple peel and core, cinnamon sticks, cloves, ginger, and 10 cups of water. Bring to a boil, then reduce heat and simmer gently for 45–60 minutes, until the liquid takes on a deep purple hue.
2. Carefully strain the mixture through a fine-mesh sieve, discarding the solids. Let the purple corn liquid cool completely.
3. Once cooled, stir in the panela (or brown sugar), fresh lime juice, and Aji Amarillo paste until the sugar is fully dissolved. Taste and adjust sweetness or spiciness if desired.
4. Stir in the passion fruit pulp. Cover and refrigerate the concentrate for at least 2 hours, or preferably overnight, to allow flavors to meld.
5. To serve, fill tall glasses with ice. Pour about 1/2 to 3/4 cup of the purple corn and passion fruit concentrate into each glass.
6. Top each glass with chilled sparkling water, gently stirring to combine.
7. Garnish each Andean Orchid Elixir with a fresh mint sprig and a thin slice of star fruit before serving.