Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Warm Hibiscus Punch
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 161
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Filled with chunks of fresh and dried fruit, this warm, spiced punch is perfect for any holiday gathering and takes its inspiration from Mexican ponche, which can also include fresh sugar cane, tejocotes, tamarind, orange and fresh guava.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 161
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Ingredients
Directions
- Wrap the hibiscus flowers in a piece of cheesecloth. Add to a large pot along with the piloncillo, apples, pear, pineapple, prunes, cinnamon sticks and 7 cups water. Bring to a boil, stirring to dissolve the piloncillo. Reduce the heat and simmer gently, 15 minutes.
- Discard the hibiscus. Continue simmering until the fruit has softened, about 15 minutes. Stir in the guava nectar. Ladle into mugs; add tequila, rum or brandy, if desired. Garnish with cinnamon sticks.
