Place all ingredients in a large stock pot with a lid. Bring to a boil over high heat, then cover and lower heat to a simmer. Simmer for 45 minutes.
*Note: In Peruvian cuisine, we add the peel of a pineapple (reserving the flesh for another use) to add some sweetness to the infusion, however this ingredient is optional.
Strain liquid through a colander or sieve into a holding container. Cool to room temperature and then refrigerate until cold.
Store in the refrigerator for 1-2 weeks.
Video
Notes
Serving size = 1 cup
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