Peach and Hibiscus Punch

Name: Peach and Hibiscus Punch
Prep time: 60 min
Yield: 12
Cuisine: Mexicana
Ingredients: 1 cup tejocote, peeled; 5 peaches, semi-ripe peeled, cored and cut into sixths; 1 kilo peach, miniature peeled; 4 nectarine, peeled, cored and cut into quarters; 2 cups sugar cane, cleaned; 1 cup hibiscus flower, dehydrated; 2 cups dried cranberries; 1/2 cups tamarind pulp, natural strained; 2 sticks cinnamon; 2 star anise pods; 2 cloves; 1/4 cups peach tea; 1 cup Splenda, Granulated; 3 liters water, purified; 1 vanilla bean

Try this delicious peach and hibiscus punch; the peach adds a unique touch and combines wonderfully with the other ingredients of the punch.

Reviewed by Editorial Team of Kiwilimón

Published: 31-03-2021

Preparation

Low

Place the water in a deep, large pot. Bring the pot to medium heat, let the water boil, and fill the infusion bag with the cinnamon sticks, anise, vanilla cut in half, cloves, and peach tea. Bring to a boil again, add the tamarind pulp, hibiscus flower, SPLENDA® Granulated, and mix until the flavors are integrated. Boil until the water turns a deep pink color, add the fruits, and let cook in the infusion for 20 minutes on low heat.