Ecuadorian Colada Morada
No. of diners
5
Ready in
90 minutes
Difficulty
Media
Usage
Refreshing drink
Country
Colada morada is a typical drink in Ecuador, thick and purple in color.
This infusion is part of the Pre-Hispanic culture, whose preparation with typical Ecuadorian fruits, spices, herbs and purple corn flour makes it especially nutritious.
It is typically consumed between October and November. Especially November 2, in remembrance of All Souls’ Day.
It is usually accompanied by guagas de pan, sweet breads in human shapes.
The Colada Morada is a symbol, it is consumed in the months of October and November, especially on November 2 during the commemoration of the festivity in honor of the dead.
Ingredients
- 2 liters of water
- Herb bundle (orange leaves, myrtle leaves and lemon verbena leaves)
- 100g of Naranjilla Pulp (lulo)
- 250g of Blackberries INTERTROPICO
- 250g blueberries
- 250g of INTERTRÓPICO® Purple Corn Flour
- 3 cinnamon sticks
- 2 cloves
- 4-5 sweet peppercorns
- 1 star anise
- 3 bay leaves
- 100g of INTERTRÓPICO Panela
- 500g additional fruits : pineapple, strawberries, plums, peaches, apples, pears
Steps
STEP 1
In a large pot with 2 liters of water, place the tied herbs and spices for 15-20 minutes, then add and cook the lulos. Blend them when they are soft and reserve their juice.
STEP 2
In a blender with a little water, blend the blackberries and raspberries. Reserve the juice.
STEP 3
In a liter of water, dissolve the purple flour together with the additional fruits and boil it for about 20 minutes. At the end close it. No lumps should remain.
STEP 4
Remove the herbs from the pot and incorporate the preparation of step 3 and add the panela.
STEP 5
While boiling, add the diced pineapple and stir constantly for 30 minutes. Let cool and blend with ice in blender. Top with chopped strawberries and serve.
Tips
You can use fruit pulps that are already frozen for juicing.
IDEAL TO SHARE WITH YOUR FRIENDS AND FAMILY!
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