Mexican Punch Recipes

MEXICO CHIQUITO PUNCH

Steps:

• Mix pineapple juice, grenadine, sugar, lemon juice, and instant tea powder together in a 2-gallon container; stir to dissolve sugar and tea powder. Add enough water to fill container; stir.

MEXICAN CHRISTMAS PUNCH (PONCHE NAVIDENO)

Steps:

• Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
• Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
• Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
• Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.

MEXICAN HOT CHRISTMAS FRUIT PUNCH

Steps:

• Place the crab apples in a pot with water and bring to a boil.Once it has boiled turn off heat and take off peel and pits.
• In another pot, preferably of Mexican clay pottery, pour the 6 litters of water and turn heat to high.
• Meanwhile peel and chunk the sugar cane.
• When the water has begun boiling put in the peeled and pitted crab apples and the chunked sugar cane and simmer for 45 minutes.
• Also chunk the golden delicious apples and the peeled guavas and add to the brew. Simmer for another 30 minutes.
• Add the sugar and on the next boil, add the.
• orange peel bits and the cinnamon, the prunes and the cloves. Simmer until cinnamon and cloves release their flavor and just before serving add rum to taste.
• Serve hot.
• Optional: You can add a couple of slices of drained canned peaches when serving.

CINCO DE MAYO PUNCH (NON-ALCOHOLIC)

Steps:

• In a large gallon pitcher combine the lemonade and limeade concentrates. Dilute with only (3) cans of water for each concentrated mix (most package directions instruct you to add 4 1/3 cans after you empty the container) of which will total 6 cans of water. Pour mixture into a large punch bowl. Add the liter of ginger ale. Slice the fresh lemon and lime and float in the punch along with ice, stirring well to chill. Any additional lemon and lime slices can be used for garnish on cups or serving glasses.