Featured Pinch Tips Video
- 10 c
- water, separated
- 1/2 c
- hibiscus tea leaves
- 3 stick
- tamarind pods, shells removed
- guavas, halved
- oranges, quartered
- pears, in small cubes
- red apple, in small cubes
- 1 c
- peeled, cubed sugarcane
- pitted prunes, diced
- handful raisins
- 3 stick
- piloncillo bars or brown sugar to taste
- brandy (optional)
1In a large pot, add 10 cups of water, peeled tamarind pots, and hibiscus tea. Bring to a boil and simmer for 10-15 minutes. Then, remove from stove and strain out the hibiscus flower and tamarind. You should be left with a burgundy color liquid. Add the water back to the pot and set on stove.
2Push the cloves into the skin of the orange peels. This is so you can find and remove them later. Add oranges and the rest of the ingredients into the pot. *If you are using Brandy, do not add it just yet. Wait until it is time to serve the punch and add Brandy to each individual serving.
3Cover pot and let simmer for 30-45 minutes or until the fruit is tender and the piloncillo has dissolved. Stir very well to make sure the flavors and sugars combine.
4Carefully remove cloves but return oranges to pot because they add flavor!
Note: the longer the punch sits, the more the flavors will infuse and deepen. Serve and add Brandy at this point if you prefer.
5Please note: 3 piloncillos is my suggested amount. This is to add sweetness to the punch so you may choose to add more or less, according to your taste. Also, you can use brown sugar is you can not obtain piloncillo in the Latin section of your grocery store but i highly recommend you use piloncillo. It gives it a warm, caramelized, earthy flavor!