Best Ponche De Frutas Fruit Punch 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)
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.
PONCHE
The traditional elements that give the steaming hot Noche Buena punch, known as ponche, its signature warm flavor are tejocotes (fragrant Mexican hawthorn fruits that become tender when cooked), caña (fresh sugar cane to gnaw on) and tropical guavas. You can add other ingredients like tamarind pods, dried hibiscus flowers and your favorite dried fruit to customize it to your liking. The chopped nuts give it a delicious bite, and if you're feeling festive, you can make this into a party drink by adding a shot of rum or tequila.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Combine 2 quarts water and the tejocotes in a large stockpot and bring to a boil. Reduce the heat and simmer until the tejocotes start to soften, about 10 minutes. Using a slotted spoon, transfer the tejocotes to a medium bowl and let cool. Reserve the cooking liquid. When the tejocotes are cool to the touch, remove and discard the skins, stems and pits and tear the fruit in half with your hands. Set aside.
- Meanwhile, add the hibiscus flowers to the reserved cooking liquid and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Using a slotted spoon, remove the flowers and discard or save for another use, such as a second infusion for a jamaica agua fresca.
- Add the tejocotes, piloncillo, prunes, raisins, tamarind, guavas, sugarcane, apples, dates, cinnamon and vanilla, if using, to the pot. Lower the heat and gently simmer until the fruit is softened and the mixture is reduced slightly, about 30 minutes.
- Pour the hot ponche into mugs, scoop some fruit into each and garnish with a cinnamon stick and chopped pecans. Serve with spoons.
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 (TEQUILA PUNCH)
Steps:
- In large punch bowl, combine all ingredients and stir over ice.
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