Name: Fruit Punch Gelatin
Prep time: 220 min
Cook time: 40 min
Yield: 10
Cuisine: Mexicana
Ingredients: 8 cups water, for the punch; 2 sugarcanes, for the punch; 1 piloncillo, for the punch; 1 cinnamon stick, for the punch; 1 cup tejocote, for the punch; 1/4 cups tamarind pods, for the punch; 1/2 cups prunes, for the punch; 1/4 cups hibiscus flower, for the punch; 5 guavas, for the punch; 2 apples, for the punch; 1 pear, for the punch; 4 envelopes unflavored gelatin powder, 28 g, hydrated; 1 cup evaporated milk, for the milk gelatin; 1 cup condensed milk, for the milk gelatin; 1 teaspoon vanilla essence, for the milk gelatin; 4 envelopes unflavored gelatin powder, hydrated, for the milk gelatin

Preparation

40 mins

Low

In a small pot over medium heat, heat the water, add the sugarcane, cinnamon, and piloncillo, let cook for 10 min. Add the tejocotes, tamarind, prunes, and hibiscus flower, cook for 20 minutes.