Ponche

20 Dec Ponche

Spike up your fruit punch “ponche” this holiday season and make this December epic. Below is the recipe, you’re welcome.

• 1 gallon water
• 1 pound piloncillo
• 2 cups raisins
• 1 1/2 pound of peeled sugar cane, peeled and cut into 1/4″ julienne
• 3 large green apples, cored and quartered
• 3 Bisc pears, cored and quartered
• 1/2 pound guavas, in halves
• 1 orange, cut into quarters
• 1 small pineapple, peeled, cored and sliced into rings and then into chunks
• 4 or 5 3″ cinnamon sticks
• 8 tamarind pods
• 4 or 5 whole cloves
• 2 star anise
• 15 hibiscus flowers
• orange peel
• 32 oz. reposado

Place all ingredients (except tequila) and water in a large pot. Bring to a boil, then lower heat and simmer for 75 minutes. Leave to cool for 15 minutes and add tequila. Serve with a slice of raw cane and enjoy.