Ponche Granizado De Frutas Tropicales Recipes

PONCHE NAVIDEñO

Steps:

• Place water in a large stockpot.
• Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften. Ponche Navideno
• Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
• Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.

PONCHE DE FRUTAS (FRUIT PUNCH)

Steps:

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

THREE CITRUS PONCHE DE CREME (TRINIDADIAN COQUITO)

Steps:

• Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold.

MEXICAN PONCHE DE FRUTAS RECIPE

Steps:

• In a large pot, bring the water, cinnamon sticks, cloves and tamarind seeds to a boil over high heat. Reduce the heat and simmer until the cinnamon sticks start to soften, about 10 minutes.
• Add the pears, guava paste, apples, prunes and dark brown sugar. Simmer for at least 35 minutes, stirring occasionally.
• Ladle the punch into mugs, making sure each cup gets some fruit. Garnish each with a tangerine slice and 1 ounce of tequila or mescal, then serve.

PONCHE DE FRUTAS (FRUIT PUNCH)

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 TROPICALES

Steps:

• Pon la polvo para bebida en una jarra grande de plástico o de vidrio o en una ponchera. Añade el agua y los cubitos de hielo; revuelve hasta que la mezcla esté completamente disuelta.
• Agrega los ingredientes restantes.
• Refrigera hasta el momento de servir.

PONCHE GRANIZADO DE FRUTAS TROPICALES

Steps:

• Pon la fruta, 1 taza del KOOL-AID y los jugos en la licuadora o procesador de alimentos; tápalo. Licúa esto por 30 segundos o hasta que quede una mezcla homogénea. Viértela en un molde en forma de anillo, de 6 tazas de capacidad. Congélalo durante 6 horas o toda la noche hasta que esté firme. Guarda el resto del KOOL-AID en la nevera hasta el momento de servir.
• Vierte el KOOL-AID frío en una ponchera grande. Incorpora la gaseosa de jengibre.
• Sumerge, durante 20 segundos en agua tibia, el molde congelado hasta el borde para soltarlo. Desmolda el anillo de hielo. Añádelo al ponche.