This is the perfect punch for the Christmas season. In Mexico they use little fruits called tejocotes that are like wild apples and add either tequila, mezcal or whisky for a wonderfully festive boozy punch.
1 cone of piloncillo (Mexican pure cane sugar) or 200 g/1 cup dark brown sugar
1 cinnamon stick
25 g /½ cup hibiscus flowers
60 g /½ cup peeled tamarind
4 (15 cm/6 in.) sugar cane sticks, each cut into 6 pieces
100 g/1 cup chopped apple (Bramley or Golden Pippin are best)
100 g/1 cup chopped pear, cut into wedges
70 g/½ cup pitted/stoned prunes
6 guavas
Tequila, mezcal or whisky, to taste (around 1 shot per cup)
SERVES 10
Place 2 litres/8 cups water, the piloncillo or sugar, cinnamon, hibiscus and tamarind in a large saucepan over a medium-high heat and cook for 15 minutes. Add the sugar cane and cook for a further 10 minutes. Add the fruit, bring back to the boil and simmer for 15 minutes. Transfer to a punch bowl, add a shot of your chosen alcohol to cups and top up with hot punch.
This recipe is from Cocina Mexicana by Adriana Cavita. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.