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Ponche Navideño- Mexican Christmas Fruit Punch
ZESTY SOUTH INDIAN KITCHEN14Ingredients
65Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 5 cups water
- 1 cinnamon sticks (Canella)
- 6 whole cloves
- 2 tamarind pods (long, husk removed, and seeded or boil the entire pod to make removing easier)
- 6 crab apples (or tejocotes, left whole)
- 2 guavas (large, peeled and cut into large bite-size chunks)
- 1 red apples (your choice, peeled, cored, and cut into small bite-size chunks)
- 1 pear (your choice, peeled, cored, and cut into small bite-size chunks)
- 1 sugarcane sticks (4-inch, peeled and cut into small chunks)
- 4 pitted prunes
- 1/8 cup raisins (dark)
- 1 Orange (sliced)
- 1.25 oz. piloncillo (chopped or 2 tablespoon of dark brown sugar)
- 1 oz. brandy (or tequila per cup, optional)
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