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Photos oof
Mojito Colado:
Zoila I. Álvarez‐Apoonte
Abstractt
This is a wonderful hhot
fruit punch
served duuring
Posada a time in Mex xico. Posadass
are celebra ated for
the 9 daays
before Chhristmas
but this punch is
great all winter
long. Ponche
Naviddeño
thus is best b
translateed
as Christmmas
or holida ay‐season fruuit
punch.
Methoddology
1.
2.
3.
4.
5.
6.
7.
8.
(FFrom
Mexico o)
Maria a Marquez‐CCarrillo
& Ro obert C. McN Namee
Fill a large pot
with wate er and set to boil.
Add tejocotees
and cook until are tennder.
Take them oout
of the wa ater and savee
the
water.
Peel and remmove
pits fro om tejocotess
and
place back inn
the pot.
Add the restt
of the fruit, , the tamarinnds
or
Jamaica flowwers,
and the e cinnamon ssticks.
Let simmer until the liqu uid becomes a
nice brandy‐ ‐brown color r and all the fruit
is soft.
Add panela or brown sug gar to taste.
You might have
to add more m water aas
it
simmers andd
stir occasio onally.
Ponche
Navid deño
Discussion
To servee,
place a spooon
full of fruit
in each glass/cup
and d fill with the e hot punch. If you would d like an
extra kicck,
add somee
rum or bran ndy to taste. .
73
Ingrediennts
1 Gallon of o water – too
add as need ded
3 Apples
– pittedd
and sliced
20 Prunes – pitted and cut into qua arters
5 Gu uavas (guayaba)
‐ sliced
2 Dozen tejo ocotes (substtitute
250 grams
of
dried
apricots oor
plums)
4 Sticks S of sugar
cane – peeel
skin off an nd break
in small thinn
sticks
2 Cinnamonn
sticks
10 00 Grams of peeled tamaarind
(substitute
fist
of o Jamaica floowers)
1 Stick of pan nela (substituute
1 cup of brown
sug gar) – modifyy
to taste