A Spiced Berry and Purple Corn Drink

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 to 6 cinnamon sticks

4 to 5 whole cloves

4 to 5 all spice berries

1 star anise

12 to 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

Directions at laylita.com

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