Ponche Navideño (Hibiscus Christmas Punch)
2
- Prep Time15 min
- Total Time1 h 30 min
- MakesServes 6
Known as sorrel in Caribbean cuisines, and zobo drink in Nigeria, hibiscus tea often makes its way into Mexican ponche around the holidays, served as a heated drink with plenty of fresh and dried fruits (and sometimes a cheeky pour of rum).
Ingredients
1 cup whole dried hibiscus flowers (see tip)
½ large piloncillo cone (see tip)
1 orange, cut into large chunks
1 apple, cored and cut into large chunks
1pear, cored and cut into large chunks
6 to 8 prunes
6 to 8 dried red jujube fruits (see tip)
¼ cup sultana raisins
¼ cup unsalted whole almonds
2 cinnamon sticks
3 whole cloves
Instructions
Combine hibiscus, piloncillo and 2 cups water in a medium saucepan set over high. Bring to a boil, then turn off heat immediately. Let mixture stand until piloncillo is dissolved and flowers are fully steeped, at least 15 min.
Strain hibiscus mixture into a pot set over high. Discard flowers. Add orange, apple, pear, prunes, red jujubes, raisins, almonds, cinnamon sticks, cloves and 6 cups water. Bring to a simmer (not a boil), then reduce heat to medium. Simmer for 5 min, then reduce heat to low. Steep until fruit is softened, 40 to 60 min. Taste and add more piloncillo, if desired.
Ladle into mugs while still hot, making sure to include fruit in each cup. Garnish with a cinnamon stick, if desired.
Kitchen tips
- Hibiscus is often sold dried in whole flowers or broken-up pieces. Use 1 cup whole flowers in this recipe or ⅔ cup pieces.
- Often sold in cones or pucks at Latin American grocery stores, or as palm sugar in South Asian or Asian grocery stores, piloncillo can be substituted with ½ cup dark brown sugar.
- Found in Asian grocery stores, dried red jujube fruits are used here as
a replacement for tejocotes, which aren’t easily found in Canada.
This recipe is part of a decadent Feliz Navidad menu.
Get more of our best hot drink recipes.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
