House prep · Infusion
Ponche Navideño Base
- Yield
- About 8 cups
- Shelf life
- 4 days
- Storage
- Refrigerated
Ingredients
- 8 oz Tamarind pods, peeled
- 0.33 cup Dried hibiscus flowers
- 1 Mexican cinnamon stick
- 2 quarts Boiling water
- 4 oz Piloncillo
- 0.5 cup Sugar
- 8 oz Tejocotes
- 8 oz Guavas, seeded and cut in strips
- 2 Apples, diced
- Sugar cane pieces (optional)
Method
- 1Steep the tamarind, hibiscus and cinnamon in the boiling water for thirty minutes, work the tamarind pulp off the seeds and strain. Simmer with the piloncillo and sugar until dissolved, then add the fruit and simmer ten minutes more.
Used in 1
Pouring…