Filled with chunks of fresh and dried fruit, this warm, spiced punch is perfect for any holiday gathering and takes its inspiration from Mexican ponche, which can also include fresh sugar cane, tejocotes, tamarind, orange and fresh guava.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup dried hibiscus flowers
- 4 ounces piloncillo, roughly chopped (or 1/2 cup packed dark brown sugar)
- 2 apples (1 red, 1 green), cut into wedges
- 1 pear, cut into wedges
- 1 cup fresh pineapple chunks
- 1/2 cup pitted prunes
- 3 cinnamon sticks, plus more for garnish
- 3/4 cup guava nectar
- Tequila, rum or brandy, for serving (optional)
Instructions
- Wrap the hibiscus flowers in a piece of cheesecloth. Add to a large pot along with the piloncillo, apples, pear, pineapple, prunes, cinnamon sticks and 7 cups water. Bring to a boil, stirring to dissolve the piloncillo. Reduce the heat and simmer gently, 15 minutes.
- Discard the hibiscus. Continue simmering until the fruit has softened, about 15 minutes. Stir in the guava nectar. Ladle into mugs; add tequila, rum or brandy, if desired. Garnish with cinnamon sticks.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 161 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 30 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |