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

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.