 |
Mexican Christmas Punch1 batch Manny Hinojosa |
| • | 1 cup The Perfect Purée Pink Guava Purée, thawed |
| • | 1 cup The Perfect Purée Blood Orange Concentrate, thawed |
| • | 1 cup dry hibiscus flower |
| • | 10 cups water |
| • | 10 small pilocillo cones |
| • | 2 large cinnamon sticks |
| • | 1 apple (cut in slices) |
| Method: | |
| 1. | In a cooking pot combine all the ingredients, bring to boil, and the punch is ready serve. |