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BLACKBERRY ATOLE / ATOLE DE ZARZAMORA
Atole is a thick and hot Mexican drink made with corn that can have as many flavors as you can imagine. In this case, it’s Blackberry Atole, or in Spanish, Atole de zarzamora. I hope you enjoy this delicious recipe.
- 1 ½ cup of blackberries
- 4 cups of water
- ½ cup piloncillo shredded*
- 6 tablespoons corn flour
Place blackberries in a saucepan with 1 ½ cup of water. Turn heat to medium-high and cook. Once the water starts boiling, reduce heat and keep simmering for 5 minutes.
While the berries are cooking, mix the 6 tablespoons of corn flour in a small bowl with 1 cup of water and set aside.
Once the blackberries are cooked, place blackberries and cooking water into a blender. Wait some minutes for it to cool, and then process for a few seconds. Pour the fruit mixture into a bowl using a strainer to remove the seeds.
Now, place the remaining 1 ½ cup of water into the saucepan with the shredded piloncillo or sugar, and turn heat to medium-high to dissolve the piloncillo. Once the water starts boiling, add the corn masa mixture Make sure it is very well mixed, if not you will have clumps. If you prefer, you can use a strainer to pour the cornflour mixture. Keep cooking at
medium heat, stirring frequently to avoid the mixture from sticking to the bottom; it will take about 5 more minutes to start thickening.
Now, add the blackberry mixture and stir. Keep cooking and stirring at medium heat for about 12 more minutes.
Serve warm. Be very cautious when testing for sweetness, since it keeps hot for a long time.
If you don’t find piloncillo use regular sugar. Some people prefer their atole a little bit on the sweeter side; adjust the sugar to your liking.
Nowadays, cooks place everything in the blender and then pour the mixture into the saucepan to cook.
Serving: 1.5cup | Calories: 174kcal | Carbohydrates: 41g | Sodium: 14mg | Potassium: 87mg | Fiber: 2g | Sugar: 27g | Vitamin A: 115IU | Vitamin C: 11.3mg | Calcium: 32mg | Iron: 0.6mg