LNC Cookbook -

Beverages

Ponche Navideño (Christmas Punch)

by Jaime Belden

Ingredients:

1 cup dried hibiscus flowers (flor de jamaica)
6 quarts water, divided
20 cloves
2 oranges
2 cups tejocotes
2 cups sliced guava (no more than 1/2-inch thick)
6 four-inch sticks sugar cane (or 6 sticks from 1 package Goya Whole Sugar Cane)
2 cones brown sugar cane – piloncillo (or 2 cups dark brown sugar)
1 medium apple, chopped (about 1 3/4 cups)
1 medium pear, chopped (about 1 1/2 cups)
1 cup pitted prunes (about 6 ounces), chopped
1 cup walnut halves (about 4 ounces)
1/2 cup raisins
4 cinnamon sticks
Rum, brandy or tequila to taste – optional

Preparation:

Bring hibiscus flowers and 1 quart (4 cups) water to boil in medium pot over medium-high heat. Remove from heat and let steep about 20 minutes. Meanwhile, press sharp side of 10 cloves into one orange. Repeat with remaining cloves and orange. Quarter oranges. Strain hibiscus mixture into large (10-12 quarts) pot; discard solids. To pot, add remaining 5 quarts (20 cups) water, clove-studded orange pieces, tejocotes, guava, sugar cane sticks, piloncillo, apple, pear, prunes, walnuts, raisins and cinnamon sticks. Bring water mixture to boil over medium-high heat, stirring occasionally to dissolve piloncillo. Reduce heat to low. Simmer, stirring gently, until flavors are completely infused and fruit is tender, about 1 hour. To serve, ladle drink and fruit into serving mugs. Add liquor, if desired. Serve warm or chilled. Serves 16.