Ponche Navideño- Christmas Fruit Punch
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- 10 qt
- drinking water
- 2 qt
- hot water
- 8 to 10
- tamarind pods
- 3 lb
- sugar cane (substitute piloncillo if needed)
- 1/2 lb
- 1 c
- green apples, peeled and chopped
- pears, peeled and chopped
- 4 large
- oranges (or 6 medium ones) juiced
- 1 tsp
- ground cloves
- 8 oz
- walnuts, chopped
- 2 lb
- cinnamon sticks
- brandy (optional)
1Soak the tamarind and the tejocotes in hot water for about an hour.
2Bring the 10 quarts of water to a boil in a very large pot, then reduce to a slow simmer.
3Remove the tamarind and the tejocotes from the soaking water and discard the water.
4Remove the brittle shells from the tamarind, and squeeze out the seeds from the pulp.
5Cut the tejocotes into quarters, removing the skin. Add the tamarind pulp and the tejocotes to the simmering water.
6Cut the guavas into quarters, and add them in.
7Chop or slice the sugar cane into chunks (remove the outer skin if it has it) and add them in.
8Add in the remaining ingredients and simmer for 1 hour. Remove cinnamon sticks before serving.
9Use a large ladle and serve each cup with the chunks of fruit.
10Mix in 1-2 ounces of brandy per serving. Or you can add the entire pint to the batch before serving.