Ingredients
- 3 litres water
- 1 cup blackberries, washed
- 1 cup mortiño (Andean blueberries), washed
- 10 naranjillas, quartered
- 4 cinnamon sticks
- 10 cloves
- 10 allspice berries
- 1 litre orange nectar
- 3 orange leaves
- 1 bundle of herbs: lemon verbena, lemongrass and ishpingo (Andean cinnamon flower)
- ½ cup cornstarch
- 1 can SNOB pineapple chunks
- 2 cups strawberries, chopped
- 1 cup sugar
Preparation
- In a large pot, boil the 3 litres of water together with the blackberries, mortiño, naranjillas, cinnamon, cloves and allspice.
- Let it cook for 20 minutes.
- In a separate saucepan, add the orange nectar, orange leaves, lemon verbena and lemongrass.
- Let it simmer over medium heat for 10 minutes.
- Once ready, strain and set aside.
- Meanwhile, dissolve the cornstarch in cold water.
- Pour this mixture into the step above, then add it to the large pot. Stir continuously and let it cook for 10 minutes.
- Without stopping stirring, add the can of SNOB pineapple chunks and the chopped strawberries.
- Add the sugar, dissolve well and serve hot.
Make it with
