This Peruvian Sangria, is a twist on the traditional sangria recipe that replaces brandy or rum with Peruvian pisco, and red wine with chicha morada (purple corn drink). This Peruvian-inspired drink recipe has a hint of cinnamon and purple corn with boozy pisco fruit and orange liqueur. It is a great party punch; make a double-batch in a dispenser and please a crowd, or a single recipe in a pitcher for 6. Que rico!
👩🏻🍳 Tamara Talks - About Sangria
Sangria literally translated means "bleeding." I find this really interesting! The earliest sangrias were likely to be watered down red wine with herbs and spices, and an effort to kill bacteria and disguise the taste of the wine.
Fast forward to modern sangria, and you'll find a myriad of styles and ingredients, from red wine, rosé, and white wine, distilled spirits like brandy and vodka, and every kind of fruit imaginable.
So, why did I do a Peruvian sangria? You already have access to unlimited recipes for a more typical sangria, so no need to repeat that. However, I love Peruvian chicha morada, and making a batch usually means I have enough for a couple of different recipes. If I make cocktails or mazamorra morada pudding, I have plenty left over.
With this in mind, I set about creating a Peruvian-style sangria with pisco and chicha morada. I carried the theme a step further, and included goldenberries (aka aguaymanto or Peruvian groundcherries) in my selection of fruit. They're definitely optional!
This is not a terribly boozy sangria as chicha morada is a non-alcoholic beverage. Between the Pisco and the orange liqueur, you've got 1 ¼ cups of alcohol to 4 cups of chicha morada.
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- Pisco - I have yet to have a bad bottle of Peruvian Pisco. Keep in mind that Peruvian Pisco is different than Chilean Pisco. It tastes like Pisco because of Peru's regulations governing Pisco production. Chilean Pisco varies from a vodka-like flavorless spirit, to a Pisco-tasting spirit, to the oaky, vanilla influence of aging in wood. I highly recommend you choose Peruvian Pisco!
- fruit - As I mentioned above, I chose goldenberries, mango, raspberries, and pineapple. The flavors paired really well with the purple corn drink. My advice would be to choose fruits that you love that are in season and ripe.
- chicha morada - You can buy some good quality chicha morada, but making home made chicha morada is easy, and well worth the time and effort.
- orange liqueur - I use triple sec because I always have it, and use it regularly for both sweet and savory recipes. Grand Marnier, Cointreau, and curaçaos are all good options.
- Cut up your selected fruits. Cut them into small, easy to eat pieces.
- Add the Pisco, and stir to combine. Macerate the fruit 2 to 8 hours in the Pisco. The fruit and Pisco mellow over time, so if it tastes harsh initially, you'll see a change as it soaks.
- Add the fruit and pisco to a suitable pitcher or dispenser. Pour in the chicha morada, and the triple sec (or other orange liqueur). Stir to combine. Chill thoroughly in the refrigerator. I highly recommend a few more hours, as this allows the flavors to marry.
- Serve over ice, and garnish with fresh fruit as desired.
Goldenberries (aka Peruvian groundcherries, aguaymanto, Cape gooseberries) have become widely available in the US. They have a lovely, sweet flavor, and they hold up well in the sangria.
Sangria is only as good as the quality of your ingredients. Chicha morada is available ready-made, but it won't be the same. I highly recommend making your own chicha morada unless you have a source for high quality chicha morada.
Choose ripe, sweet fruits for the best results!
If you prefer a little bubbly in your sangria, feel free to top off your pitcher or glass with sparkling water!
Ideally, I prepare my fruit and macerate it in the Pisco early in the day for 4-6 hours, and then mix the remaining ingredients with it, and keep it in the refrigerator until serving it in the evening, so a total of about 12 hours minimum. We like it the next day, but the fruit does start to break down.
This is very subjective. Chicha morada is made with pineapple, apple, and spices. I love the pineapple, goldenberries, mango, and raspberry combination, but use your favorites.
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🍷 Pairing Suggestions
If you're planning a summer BBQ with a Peruvian theme, I highly recommend this Peruvian-inspired butterflied and grilled chicken with this fantastic ají verde. These meatballs are another great option! We also love this Pisco sangria with these fish tacos. Check out my Peruvian-inspired recipe category for more ideas...
- 4 cups chicha morada (purple corn drink)
- 2 to 3 cups fresh fruit, cut in bite-sized pieces
- 1 cup Pisco
- ¼ cup orange liqueur
- Cut up your selected fruits into small, easy to eat pieces.
- Add the Pisco, and stir to combine. Macerate the fruit 2 to 8 hours in the Pisco.
- Add the fruit and pisco to a suitable pitcher or dispenser.
- Pour in the chicha morada, and the triple sec (or other orange liqueur). Stir to combine. Chill thoroughly in the refrigerator.
- To serve: Pour over ice, and garnish with fresh fruit as desired.
Start with chicha morada that has been sweetened to taste, and you should not need to add additional sweetener.
Amount Per Serving: Calories: 284