Cocktails: Frutillada

Ingredients

• 3 liters of corn chicha
• 2 kg of strawberries (pureed)
• 3 liters of water
• 700 grams of sugar
• 8 ounces of cane liquor
• ½ kilo of wheat flour
• 1 bunch of lemon verbena
• Cloves
• Cinnamon sticks

Preparation

In a pot, add the water along with the cloves, cinnamon, and lemon verbena. Boil over high heat for several hours. Add the flour, dissolving it in the liquid. Boil for another half an hour until it reduces. Remove from heat, cool, and set aside.
Separately, sweeten the chicha with sugar and add the strawberry purée. Combine with the previously boiled mixture, and let it rest for eight days to ferment. Before serving, add the cane liquor to increase the alcohol content, adjust the sweetness, and serve.