Peruvian Sangria

A Peruvian-style riff on sangria with chicha morada (aka purple corn drink), Pisco, orange liqueur, and fresh fruit... A refreshing summer beverage for a backyard BBQ or dinner party!

5 from 2 votes

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Prep Time 30

Cook Time 1

Inactive Time 8

Total Time 9 30

Course Beverages

Cuisine Peruvian

Servings servings

Calories 284 kcal

Ingredients

4 cups chicha morada - purple corn drink
2 to 3 cups fresh fruit - cut in bite-sized pieces
1 cup Pisco
¼ cup triple sec - or other orange liqueur

Instructions

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.
Pour over ice, and garnish with fresh fruit as desired.

Notes

Start with chicha morada that has been sweetened to taste, and you should not need to add additional sweetener.

Nutrition

Calories: 284kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com