Jalisco Fermented Corn Drink with Lime and Lemon Ice

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This refreshing sweet-tart corn beverage from Jalisco is traditionally made by simmering sprouted field corn with piloncillo and cinnamon, then pouring it over shaved ice with a generous squeeze of lime and a scoop of lemon ice. The result is a uniquely earthy, lightly tangy drink with a deep caramel sweetness that has been sold by street vendors in Guadalajara for generations.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 0.5 gFat
• 0 gSaturated Fat
• 54 gCarbs
• 2 gFiber
• 42 gSugar
• 2 gProtein
• 25 mgSodium
• 180 mgPotassium
• 45 mgCalcium
• 1.2 mgIron
• 10 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the fermented corn base

• 1 cup dried white field corn, rinsed and sprouted for 2-3 days (or 1 cup canned hominy, drained)
• 6 cups filtered water
• 1 small cinnamon stick
• 2 whole cloves

For the piloncillo syrup

• 8 oz piloncillo cones, chopped (about 1 1/2 cups, or substitute dark brown sugar)
• 3 cups water
• 1 cinnamon stick
• 1 strip lime zest

For serving

• 4 cups finely shaved or crushed ice
• 2 limes, cut into wedges
• 4 small scoops lemon sorbet or lime ice (about 1/2 cup total)
• Ground cinnamon, for dusting

Directions

1. Combine the sprouted corn (or hominy), 6 cups water, cinnamon stick, and cloves in a large pot. Bring to a boil over high heat, skimming any foam, then reduce the heat to medium-low and simmer gently for 45-60 minutes, until the corn is very soft and the liquid has turned a milky gray-brown.
2. Strain the corn through a fine mesh sieve, pressing firmly on the solids to extract all the starchy liquid. Reserve the cooked corn for another use or discard; the flavorful liquid is what you need. Discard the cinnamon and cloves.
3. Meanwhile, make the syrup: combine the chopped piloncillo, 3 cups water, cinnamon stick, and lime zest in a separate saucepan. Bring to a simmer over medium heat, stirring until the piloncillo fully dissolves, then cook for 10 minutes to deepen the flavor. Remove the zest and cinnamon.
4. Stir the strained corn liquid into the piloncillo syrup. Taste and adjust with more water if the sweetness is too intense; the drink should taste like a balanced, lightly spiced sweet tea with an earthy corn backbone.
5. Chill the combined mixture thoroughly in the refrigerator for at least 4 hours, or until very cold. Tejuino is traditionally served ice-cold, so do not skip this step.
6. To serve, fill four tall glasses with the shaved ice. Pour the chilled tejuino over the ice until each glass is about three-quarters full.
7. Squeeze one lime wedge into each glass and drop it in. Top each serving with a small scoop of lemon sorbet or lime ice, which melts into the drink to create a creamy, frothy layer.
8. Dust lightly with ground cinnamon and serve immediately with a long spoon and a straw, stirring the sorbet in as you sip.

Cook’s Notes

• Sprouting the corn is traditional: soak 1 cup dried white corn in water for 24 hours, drain, then leave damp in a cloth for 2-3 days until tiny white shoots appear. This produces the characteristic mildly tangy, fermented flavor.
• For a shortcut, canned hominy works well; just simmer it longer (about 75 minutes) to extract maximum starch and flavor from the liquid.
• If piloncillo is unavailable, dark muscovado sugar is the closest substitute; avoid white sugar as it lacks the smoky molasses depth.
• Tejuino keeps refrigerated for up to 5 days; the flavor actually deepens and becomes more complex after the first day.
• In Jalisco, the drink is often paired with a slice of lime and a sprinkle of chile powder for adults, but the lemon ice topping shown here is the most popular street-style presentation.

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