Fruit punch


- A splash of Vainilla Molina

- 500g of Mexican hawthorn (tejocote)

- 500g of guava

- 250g of prunes

- 5 slices of green apples

- 1kg of sugarcane pieces

- 250g of peeled tamarind

- 4 cinnamon sticks of 6cm

- 550g of sugar

- 100g of unrefined sugar

- 50g of Jamaica juice

- 250ml of red wine



  1. Cut the hawthorn and the guava into fourths. Cut the apple slices into small pieces. Peel the sugarcane.
  2. In a large pot, heat up 5 liters of water with the sugar, the cinnamon, the unrefined sugar, the tamarind and the Jamaica juice.
  3. Add the hawthorn and the peeled sugarcane to the pot.
  4. 5 minutes later, first add the apple pieces and then the guava and the prunes.
  5. Remember to keep the heat at medium and let the fruits absorb the water for a bit, without the guava and the apples falling apart.
  6. Add the splash of Vainilla Molina and the red wine. Remove from heat, and let cool.
Vainilla Molina
45 minutes

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