1 cup granulated sugar
¼ cup panela or brown sugar
3 ounces cinnamon sticks
3 ounces star anise pods
3 ounces whole cloves
2 ounces lemongrass
2 ounces fresh lemon verbena
* Peel from 1 whole pineapple, plus 2 ounces fruit
2 ounces passion fruit flesh
2 ounces Naranjilla flesh, optional
1 ounce fresh mint
1cup cooked and cooled mote, a large, rough corn similar to hominy
2 ounces strawberries
2 ounces Babaco, a type of papaya, peeled and seeded (regular papaya can be used)
2 ounces peaches, peeled and pitted
3 ounces vanilla extract
*dry white wine, to taste
1. Simmer 1 gallon of water with both sugars, spices, pineapple peel, passion fruit flesh, naranjila flesh and mint for 1 hour. Remove from the heat and cool the mixture. Strain and discard the spices, pineapple peel and any seeds.
2. Finely dice the mote, pineapple, strawberries, babaco or papaya, peaches and cooled precooked corn.
3. Add the finely diced ingredients to the cooled spiced water. Add the vanilla extract and wine to taste and stir. Spoon some of the chopped mixture into a bottom of a tall glass then fill with the liquid. Serve with a long-handled spoon.
Read more: http://thelatinkitchen.com/recipe/rosero-quiteno