Hibiscus Ponche Navideño a traditional Mexican fruit punch for the holidays. Made with apples, tejocotes, cloves, hibiscus, guavas and sweetened with piloncillo. Served warm it’s the ultimate holiday sipper.
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Hibiscus ponche navideño tastes like the holidays. A warm punch made with fruits and spices, sweetened with piloncillo is served during las posadas and on Noche Buena (Christmas Eve).
I added hibiscus to my ponche to give it a vibrant holiday hue, plus hibiscus adds so much flavor taking my ponche to the next level.
My hibiscus ponche navideño is so simple to make. Simply prep all fruit, toss into a large stockpot along with spices, piloncillo, and simmer.
I like to serve it warm in large mugs with a spoon, so guests can enjoy the cooked fruit – it’s the best part.
You can find jarred ponche at Latin grocery stores, pero it’s so easy to make ponche at home, and makes your casita smell like Christmas.
INGREDIENTS NEEDED TO MAKE PONCHE
Cinnamon sticks – cinnamon adds warmth to our ponche.
Tejocotes – frozen or jarred. Tejocotes, Mexican Hawthorne fruit are a Mexico winter fruit with a flavor profile like a crab apple with slight bitter undertones but when cooked it becomes sweet. Tejocotes are the star ingredients in ponche.
I highly suggest giving them a try. Tejocotes were once almost impossible to obtain fresh due to U.S. border restrictions they are available now fresh, frozen or jarred.
Guavas – plum sized, yellowish skin fruit with a pear like taste. Their interior is filled with smaller seeds, edible pero extremely hard. They care be used to make liquados, aguas or candied. Guava can also be found jarred in almibar (sugar syrup).
Apples – use the apple you enjoy. I love using pink lady apples
Cloves – for spice,
Dried hibiscus flowers – or Jamaica flowers are also called flor de jamaica (pronounced ha-MY-kuh) in Spanish are petals from the roselle plant that are dried.
Hibiscus is used to make Agua de Jamaica an agua fresca made by steeping the dried hibiscus leaves in water which is then sweetened with sugar. Hibiscus can be found at almost any Mexican market in the produce section find it labeled – “flor de Jamaica.”
When you’re buying dried hibiscus look for whole bright petals, not cut or broken flowers, free of mildew or moisture.
Piloncillo cone – unrefined sugar usually found shaped into cones, named after the word pilon, piloncillo is made from extracting sugar can juices then cooking until a caramel consistency which is then poured into molds.
They can be found in two size 3/4 ounces or 9 ounces. If you cannot find piloncillo brown sugar can be replaced. Wrap well and stored in a cool dry place, they can last indefinitely.
Raisins – for a touch of earthy sweetness
brandy, or tequila (optional)
HOW TO MAKE PONCHE NAVIDENO
In a large stockpot or Dutch oven combine all ingredients.
Bring to a boil over high heat.
Reduce heat to a simmer, simmer for 20 minutes or until piloncillo has dissolved.
Serve warm, with a spoon to enjoy fruit.
Spike mug with one ounce brandy or tequila if desired, optional.
- 2 quarts water
- 4 cinnamon sticks
- 8 ounces tejocotes whole – frozen or jarred
- 6 large guavas sliced in half
- 2 apples cored, and cut into large bite-sized pieces
- 6 cloves
- 1 cup dried hibiscus
- 1 piloncillo cone 8-9 ounces
- 1 cup raisins
- brandy or tequila (optional)
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In a large stockpot or Dutch oven combine all ingredients.
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Bring to a boil over high heat.
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Reduce heat to a simmer, simmer for 20 minutes or until piloncillo has dissolved.
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Serve warm, with a spoon to enjoy fruit.
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Spike mug with one ounce brandy or tequila if desired, optional.
Serves 10
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