Peruvian Frutillada

Frutillada is a traditional drink from Cusco made with chicha de jora and strawberries, enjoyed especially in the warm months at the end of the year.

This version ferments for eight days and is fortified with cane spirit.

Peruvian Frutillada

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• Author: Recetas123
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 196 hours
• Yield: 24 glasses
• Category: Beverage
• Cuisine: Peruvian

Print Recipe

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Description

Peruvian preparation featuring chicha de jora y frutillas, adapted for a home kitchen with clear measurements.

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Ingredients

• 3 liters of corn chicha (chicha de jora)
• 2 kg strawberries
• 3 liters of water
• 700 g sugar
• ½ kg wheat flour
• 1 bunch of lemon verbena (hierbaluisa)
• Cloves
• Cinnamon sticks
• 8 ounces of cane spirit (aguardiente)

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Preparation

1. Make the infusion, put the water in a pot with the cloves, cinnamon, and lemon verbena and boil over high heat for several hours. Dissolve the flour into the liquid with a wooden spoon and boil half an hour more, until reduced. Remove from the heat, let cool, and set aside.
2. Combine, sweeten the chicha with the sugar, add the crushed strawberries, and mix with the infusion.
3. Ferment, let the mixture rest for eight days to ferment.
4. Serve, before serving, add the cane spirit, adjust the sweetness, and serve.

Tips

• Crush the strawberries so they release their juice and color.
• Let the infusion cool completely before mixing it with the chicha.
• It’s an alcoholic drink: enjoy it in moderation.

Traditional variations

• There are fresh, unfermented versions: strawberries blended with sugar, mixed with chicha de jora, and served cold.

How to serve

Serve the frutillada cool, in a glass or tall mug, as in Cusco’s chicherías.

Recommended pairings

• Chiriuchu
• Roast cuy

Did you know?

According to Wikipedia, many chicherías today color the drink with ayrampo or beet instead of using only strawberries.