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

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.