• 4 purple dry corn husks
  • Skin of one organic pineapple (or pesticide free)
  • 2 big cinnamon sticks
  • 1 tablespoon whole cloves
  • 10 cups of water
  • 1 lime juiced
  • 1/3 cup sugar


  1. Scrub pineapple skin well
  2. Trim rind off pineapple, and add to stock pot (The flesh isn't used in the recipe - so dice up and eat as a snack).
  3. Add purple dry corn to the pot
  4. Add large cinnamon sticks
  5. Add 1 tablespoon whole cloves
  6. Add 10 cups of water.
  7. Bring to a boil, and then reduce to simmer for an hour on low heat. It should take on a dark purple color.
  8. Strain liquid through a sieve into a bowl (to remove corn and other ingredients).
  9. Add sugar and lime juice
  10. Place in fridge for 1.5 - 2 hours, or until cold.
  11. Serve cold, with a straw.