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Hibiscus Ponche Navideño served in cute cups

Hibiscus Ponche Navideño

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.
Author Vianney Rodriguez

Ingredients

  • 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)

Instructions

  1. In a large stockpot or Dutch oven combine all ingredients.
  2. Bring to a boil over high heat.
  3. Reduce heat to a simmer, simmer for 20 minutes or until piloncillo has dissolved.
  4. Serve warm, with a spoon to enjoy fruit.
  5. Spike mug with one ounce brandy or tequila if desired, optional.

Recipe Notes

Serves 10