ponche navideño- christmas fruit punch

How To Make ponche navideño- christmas fruit punch

• 1

  Soak the tamarind and the tejocotes in hot water for about an hour.
• 2

  Bring the 10 quarts of water to a boil in a very large pot, then reduce to a slow simmer.
• 3

  Remove the tamarind and the tejocotes from the soaking water and discard the water.
• 4

  Remove the brittle shells from the tamarind, and squeeze out the seeds from the pulp.
• 5

  Cut the tejocotes into quarters, removing the skin. Add the tamarind pulp and the tejocotes to the simmering water.
• 6

  Cut the guavas into quarters, and add them in.
• 7

  Chop or slice the sugar cane into chunks (remove the outer skin if it has it) and add them in.
• 8

  Add in the remaining ingredients and simmer for 1 hour. Remove cinnamon sticks before serving.
• 9

  Use a large ladle and serve each cup with the chunks of fruit.
• 10

  Mix in 1-2 ounces of brandy per serving. Or you can add the entire pint to the batch before serving.
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