Drink
Mexican ponche
PrepPr10 minCookCk30 minTotalTot40 minServesSrv4Ca:PCa:P1:0.7
Ingredients
- 16 cups water
- 6 guavas, peeled and quartered
- 3 large red apples, cut into chunks
- 2 pears, cut into chunks
- 1 orange, sliced
- 1 pilloncillo cone (or 1 cup of dark brown sugar if you can’t find piloncillo)
- 6 whole cloves
- 4 cinnamon sticks
- 2 tablespoons dried hibiscus flowers
- 1 dried tamarind pod, husked and seeded (optional)
Directions
- In a large stockpot, combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for at least 30 minutes.
- Stir well to ensure the complete dissolution of the piloncillo or sugar.
- When ready, serve the hot punch in mugs, and if desired,(optional) add a splash of rum or brandy.
- Don’t forget to include some fruit in each cup.
Nutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 215.325
- Total Fat 17.1g
- Saturated Fat 3.2g
- Trans Fat 0.2g
- Polyunsaturated Fat 1.3g
- Monounsaturated Fat 2.6g
- Cholesterol 15.6 mg
- Sodium 154.7 mg
- Carbohydrate 187.5g
- Fiber 33.8g
- Sugar 68.8g
- Starch 1.5g
- Protein 8.3g
- Calcium 305.2 mg
- Phosphorus 228.1 mg
- Ca:P ratio 1:0.7
- Vitamin A 150.9 mcg
- Vitamin C 106.7 mg
- B1 (Thiamin) 0.3 mg
- B2 (Riboflavin) 0.4 mg
- B3 (Niacin) 2.8 mg
- B5 (Pantothenic) 1 mg
- B6 0.3 mg
- Folate 97.1 mcg
- B12 0.3 mcg
- Vitamin K 21 mcg
- Copper 0.5 mg
- Zinc 1.3 mg
- Selenium 4.3 mcg
