Sabroso Ponche De Frutas Recipes
PONCHE NAVIDEñO
Traditional Mexican Fruit Punch - Ponche Navideño, is a traditional hot drink during the Christmas Holidays, it is made using water, fresh and dried fruits like tamarind, prunes, hibiscus, sugar cane, cinnamon, and sweetened with Piloncillo. You can serve it with or without alcohol.
Provided by Mely Martínez
Categories Drinks
Time 1h10m
Number Of Ingredients 12
Steps:
- Place water in a large stockpot.
- Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften. Ponche Navideno
- Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
- Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.
Nutrition Facts : ServingSize 1 cup, Calories 177 kcal, Carbohydrate 43 g, Protein 2 g, Sodium 19 mg, Fiber 5 g, Sugar 30 g
PONCHE DE FRUTAS (FRUIT PUNCH)
This Mexican punch is quite flavorful. With or without the fruit floating in your glass, it makes for a nice beverage.
Provided by I_LOST_MY_PICKLE_ON_THE_SUBWAY
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 20
Number Of Ingredients 8
Steps:
- In a large punch bowl, combine orange juice, lemon juice, grapes, plums and pineapple. Stir in sugar. Pour in tea and crushed ice.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 21.2 g, Fat 0.2 g, Fiber 2 g, Protein 0.7 g, Sodium 2.4 mg, Sugar 17.7 g
PONCHE DE FRUTAS (FRUIT PUNCH)
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Juice of 3 oranges Juice of 3 lemons 2 apples, peeled, cored and sliced 1/2 pineapple, peeled, cored and sliced 1/2 cup sugar, or to taste 1/2 pound grapes 1/2 pound plums, pitted 1 quart strong tea, chilled 1 quart crushed ice 1 quart soda water, optional.
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- In a medium saucepan, bring a couple cups water to a boil. Add the tejocotes, remove from heat and let them sit for 5 minutes, drain. If using the preserved tejocotes, just drain. Once cool enough to handle, peel them, cut them in half and discard their seeds.
- In a large pot or clay pot, pour 12 cups water with the cinnamon and piloncillo, set over medium-high heat. Once it comes to a simmer, reduce heat to medium and add the sugar cane, along with the guavas, apples, prunes, apricots, raisins and tejocotes. Simmer for 20 to 30 minutes, stirring every once in a while. Add the orange rind and simmer for another 10 minutes.
- If you will take your ponche spiked, this is when you add the rum. Stir and cover until ready to serve.
- Discard the cinnamon and orange rind before serving. Serve in mugs, trying to add a bit of each fruit.
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