ponche mexicano con frutas en almibar para la navidad
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5 from 2 votes

Mexican Ponche

A special recipe for those who live in the United States.
Course: Cold Beverages & Aguas Frescas
Cuisine: Mexican
Servings: 20 cups


  • 24 cups water
  • 2 cups sugar
  • 2 piloncillos coned-shaped, mexican rock sugar - you can substitute with 2 cups of brown sugar
  • 7 apples cored and chopped
  • 4 cinnamon sticks
  • 1 cup raisins sometimes I use different types
  • 10 tamarind pods peeled and seeded
  • 20 tejocotes in syrup cut in half and seeded
  • 1/2 cup tejocote syrup
  • 1 800 gr / 1 lb 12 oz can of guavas in syrup (also know as guyabas mexicanas)


  • Pour water into a very large pot and place on stove over high heat. Add the sugar and stir until dissolved. Add the rest of the ingredients and let simmer for 30-40 minutes until the apples are cooked. Stir occasionally.
  • You can serve it immediately, however, I like to let it rest for a few hours to let the flavors combine, or even make it a day ahead of time. You can reheat it if you like, but it is also as tasty cool as it is hot.


My friend Hilda, from Guatemala, also adds pineapple and probably other delicious things, too
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