Punch Gelatin

Name: Punch Gelatin
Prep time: 175 min
Cook time: 35 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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

Published: 12-12-2016

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.