1 sachet sugarcane, peeled and cut into small strips
Preparation
45 mins
1h
Low
Cook the hibiscus and cinnamon together in enough water for 30 minutes.
When the hibiscus is almost ready, put half of the sugar in a pot with a capacity of 30 liters and turn on the heat to melt it and make caramel. Pour the strained cooking liquid of the hibiscus into the same pot. Discard the flower and cinnamon.
Cook the tejocotes separately with a little water. Remove from heat as soon as it boils. Allow to cool and peel. Then, cut them in half, remove the core, and slice the halves into moons. Pour the cooking water of the tejocotes into the large pot, along with the sliced tejocotes.
Cook the tamarind in another pot with water. Squeeze and strain the pulp into the punch pot. Then, add the guava, apple, raisins, prunes, and sugarcane.
Add as much water as necessary and the rest of the sugar, or to taste. Let the punch boil for at least 1 hour.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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