Holiday Punch - Ponche Navideno
Prep time: 10min Total time: 55min to 1Hr 10min Yields: 10-16 servings
1 Cup Dried Hibiscus flowers (Flor de Jamica)
6 Quarts (24 Cups) Water, Divided
2 Cups Tejocotes-Manzanilla
14oz Whole Guava
1/2 Fresh Whole Sugar Cane (cut into 6 pieces)
2Pkg(8oz) Brown Sugar cane-Piloncillo
1 Medium Apple, Chopped (about 1 3/4 cups)
1 Medium Pear, Chopped (about 1 1/2 cups)
4 Fresh Cinnamon Sticks
Rum or Tequila, Optional
Step 1 Bring hibiscus flowers and 1 qt. (4 cups) water to boil in medium pot over medium to high heat. Remove from heat and let dried flowers soak in water for about 20 minutes.
Step 2 Meanwhile, press 10 cloves into one orange. Repeat with remaining cloves and orange. Slice oranges into quarters.
Step 3 Strain hibiscus mixture into large pot (10 Quarts or larger); discard Hibiscus. Add remaining 5 qts. (20 cups) water, clove-studded orange slices, tejocotes (manzanilla), Fresh guava, Fresh sugar cane sticks, piloncillo, apple, pear, and cinnamon sticks to the large pot.. Bring water mixture to boil over medium to high heat, stir occasionally to dissolve piloncillo. Reduce heat to low. (Add Rum or Tequila for additional flavor, Optional).Simmer and stir gently, until flavors are completely infused and fruit is tender, about 45 minutes an hour.
Step 4 Serve drink and fruit into heat insulated mug or cup using a ladle. Serve warm or chilled and Enjoy.