Ponche De Frutas Tropicales Recipes

Steps:

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

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.

Steps:

• Combine 2 quarts water and the tejocotes in a large stockpot and bring to a boil. Reduce the heat and simmer until the tejocotes start to soften, about 10 minutes. Using a slotted spoon, transfer the tejocotes to a medium bowl and let cool. Reserve the cooking liquid. When the tejocotes are cool to the touch, remove and discard the skins, stems and pits and tear the fruit in half with your hands. Set aside.
• Meanwhile, add the hibiscus flowers to the reserved cooking liquid and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Using a slotted spoon, remove the flowers and discard or save for another use, such as a second infusion for a jamaica agua fresca.
• Add the tejocotes, piloncillo, prunes, raisins, tamarind, guavas, sugarcane, apples, dates, cinnamon and vanilla, if using, to the pot. Lower the heat and gently simmer until the fruit is softened and the mixture is reduced slightly, about 30 minutes.
• Pour the hot ponche into mugs, scoop some fruit into each and garnish with a cinnamon stick and chopped pecans. Serve with spoons.

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.

Steps:

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

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.