1poundtejocotefresh is preferable, or crabapple, apricot
1poundguavaspeeled and cubed, or 1 lb strawberries
1orangesliced
1applecubed
1pearcubed
1cupprunespitted and chopped
½cupraisins
25" sugarcane stickspeeled and cut into chunks, or 1/2 cup cane sugar
1oztequilaper serving
Instructions
Heat 1 quart water in the saucepan along with the hibiscus flower or cranberries. Once boiling, take off the heat and let steep for 20 minutes.
1 gallon water, 1 cup hibiscus flowers
Meanwhile, heat the rest of the water in the large pot. Add the cinnamon sticks, cloves, piloncillo or sugar, tamarind pods, and the tejocotes if you're using fresh. Let simmer for 15 minutes. You can use this time to chop the fruit.
Strain the hibiscus or cranberry water and add it to the large pot. This way you don't get annoying hibiscus bits floating around in your cup later.
If the tejocotes you're using haven't been peeled and pitted yet, remove them from the pot and do so now before returning them.
Add in all the rest of the fruit: guava/strawberry, orange, apple, pear, prunes, raisins, sugarcane. Also add tejocotes now if you are using canned. Simmer for 1 hour.
1 pound guavas, 1 orange, 1 apple, 1 pear, 1 cup prunes, 1/2 cup raisins, 2 5" sugarcane sticks
Ladle the ponche into mugs or cups, making sure to include plenty of the fruit. Add a shot of tequila to each serving. Happy holidays!
1 oz tequila
Notes
1. Don't let the ingredient list intimidate you. Ponche is a hugely versatile drink, so you can use many different fruits and other add-ins. Refer to the Ingredients & Substitutions section of this post for ideas.If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.**Want more like this? Subscribe to ourSunday newsletterto get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!