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Another yummy punch for Christmas in warmer climes, this drink features dried Mexican hawthorn for a sweet and sour flavour combination.

Ingredients & Method

12 Tejocotes (Mexican Hawthorn), 3 cinnamon sticks, 1 cup dried hibiscus, 8 tamarind pods, 1 orange, 2 apples, 10 dried prunes, 1 cup roasted walnuts, 2 litres water

Boil hibiscus leaves in water and leave to steep for approximately one hour. Strain the mix and add the rest of your ingredients, including the sliced orange, and bring it to the boil until the fruit is soft. Serve in a punch bowl, hot or cold.