Purple Corn and Pineapple Sangria

4.6(12)

by Food Network·published 2016-11-20

PeruvianBeverages

Servings

about 8 servings

Total time

—

Calories / serving

263 kcal

Ingredients (7)

serves

Instructions (3 steps)

01Rinse 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.
02Remove from heat and strain. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool.
03Add wine, pisco, and diced pineapple. Refrigerate overnight. Serve over ice.

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Not rich — missing servings, total time, or calories.