Ponche De Frutas Mexican Fruit Punch Recipes

PONCHE DE FRUTAS (FRUIT PUNCH)

Ponche de Frutas (Fruit Punch) image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Juice of 3 oranges
Juice of 3 lemons
2 apples, peeled, cored and sliced
1/2 pineapple, peeled, cored and sliced
1/2 cup sugar, or to taste
1/2 pound grapes
1/2 pound plums, pitted
1 quart strong tea, chilled
1 quart crushed ice
1 quart soda water, optional

Steps:

Juice of 3 oranges Juice of 3 lemons 2 apples, peeled, cored and sliced 1/2 pineapple, peeled, cored and sliced 1/2 cup sugar, or to taste 1/2 pound grapes 1/2 pound plums, pitted 1 quart strong tea, chilled 1 quart crushed ice 1 quart soda water, optional.

PONCHE DE FRUTAS (FRUIT PUNCH)

Ponche de Frutas (Fruit Punch) image

This Mexican punch is quite flavorful. With or without the fruit floating in your glass, it makes for a nice beverage.

Provided by I_LOST_MY_PICKLE_ON_THE_SUBWAY

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 20

Number Of Ingredients 8

Ingredients

3 oranges, juiced
3 lemons, juiced
½ pound seedless green grapes, halved
½ pound plums, pitted and chopped into small bite-size pieces
1 fresh pineapple - peeled, cored and chopped into small bite-size pieces
1 cup white sugar
4 cups strong brewed black tea, chilled
4 cups crushed ice

Steps:

In a large punch bowl, combine orange juice, lemon juice, grapes, plums and pineapple. Stir in sugar. Pour in tea and crushed ice.

Nutrition Facts : Calories 79.3 calories, Carbohydrate 21.2 g, Fat 0.2 g, Fiber 2 g, Protein 0.7 g, Sodium 2.4 mg, Sugar 17.7 g

MEXICAN CHRISTMAS PUNCH (PONCHE NAVIDENO)

Mexican Christmas Punch (Ponche Navideno) image

This traditional Mexican fruit punch is spiked with rum and best served during the Christmas season. Garnish each mug with a fresh hibiscus flower and a sugar cane (or cinnamon) stick.

Provided by FOODBEAST

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 12

Number Of Ingredients 11

Ingredients

12 whole cloves
2 navel oranges
6 Mexican hawthorns (tejocotes)
12 cups water
¼ cup dried hibiscus petals (flor de jamaica)
3 cinnamon sticks
2 Granny Smith apples, sliced
1 sugar cane stick, cut into 4-inch pieces
1 pear, sliced
½ cup packed dark brown sugar
12 fluid ounces rum

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.

Nutrition Facts : Calories 125 calories, Carbohydrate 15.8 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.3 g, Sodium 12.9 mg, Sugar 13.1 g

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