Punch Gelatin

D´Gari
Punch is a hot drink typical of this season; turn it into gelatin and enjoy it in its cold and different version of this wonderful drink. Accompany it with seasonal fruit.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 liters water
  • 3 sugarcanes, peeled and cut into small pieces
  • 2 apples, peeled and cut into wedges
  • 1 pear, cut into small cubes
  • 5 guavas, cut into quarters
  • 5 tejocotes
  • 1/4 cups tamarind pods
  • 3/4 cups prunes
  • 1/3 cups hibiscus flower
  • 2 cloves
  • 1/2 piloncillos
  • 1/2 sticks cinnamon
  • 1 envelope D’Gari® crystal gelatin dessert
  • 1 cup fruit, seasonal for decoration
  • 2 tablespoons apricot jam, to brush
  • 1 peppermint, for decoration
Preparation
2h 20 mins
35 mins
Low
  • Heat water over medium heat and add the fruit, boil for 20 minutes.
  • Add tamarind and prunes, hibiscus flower, cloves, piloncillo, and cinnamon, and let cook for another 15 minutes. Let cool slightly.
  • Strain the punch and mix with the hydrated and melted D’Gari ® Crystal Gelatin. Pour into a gelatin mold and let set for 2 hours.
  • Decorate with sliced seasonal fruit, brush with jam, and finish with mint leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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