Ponche Navideño

Christmas Tradition





90 minutes


  • 8g hibiscus flower
  • 400g piloncillo (can be replaced by brown sugar)
  • 500g tejocotes (substitute with more apple/ guava in Australia)
  • 500g sugar cane (peeled and split into four pieces)
  • 150g tamarind
  • 250g apples, sliced
  • 200g pear, chopped
  • 500g guavas
  • 200g grapes
  • 70g prune

Cooking Instructions

  1. Heat two litres of water in a pot and add the hibiscus flower. When it starts to boil, remove from the heat and leave to rest for 20 minutes.
  2. Strain the hibiscus infusion into a large pot, and add three more litres of water, the piloncillo (or brown sugar) and the cinnamon sticks. Bring to a boil over medium-high heat for 15 minutes.
  3. Add the rest of the fruits, starting with the largest ones, and reduce the heat to low and simmer for one hour until the fruits are soft.
  4. Serve warm, pouring a little fruit in each cup.
  5. ¡Buen Provecho!

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