This is a very fragrant fruit punch enjoyed in the posadas and at end-of-year reunions all over Mexico. It is cooked in large batches and the aroma warms you from the moment it reaches your nose. Adults enjoy the punch with a bit of booze and call it piquete. I particularly like the ones made with tamarind because of the nice tartness that balances the sweetness of the piloncillo. Hibiscus flowers can be used if you want a nice burgundy color. Feel free to replace the fruits that you can’t find or don’t like for those of your own choosing.
Ingredients
makes 3 quarts
Combine the water, canela, and tejocotes in a large pot and bring to a boil over high heat. Decrease the heat to maintain a constant soft simmer and cook for about 5 minutes, or until the tejocotes are soft. Remove from the heat, scoop out the tejocotes, then peel them and remove the hard bit. Return them to the pot and add the guavas, apples, sugarcane, prunes, raisins, tamarind, and piloncillo. Simmer for at least 30 minutes, stirring gently. Add the liquor, discard the canela, pour into cups, and serve.
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