• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 15
    OK

    Rosero Quiteño

    This beloved Ecuadorian drink was born in Quito and dates back to the 1700s. It’s part fruit salad and part aromatic cocktail with a tasty and unexpected combination of chopped tropical fruit, cooked corn, spiced water and a splash of white wine.


    Ingredients
    1
    cup
    granulated sugar
    1/4
    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
    1
    cup
    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
    Directions
    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.
    Finely dice the mote, pineapple, strawberries, babaco or papaya, peaches and cooled precooked corn.
    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.

    The base number of servings for this recipe is 15
    OK

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