About this Recipe
Recipe by: Pedro Hernández
Photos by: Alexa Janell Photography
- 2 sticks whole sugar cane
- 1 pound tejocote fruit (Mexican hawthorne)
- 2 red apples
- 2 pears
- 4 medium guavas
- 2 oranges
- 3 ounces dried hibiscus flowers
- 1 (8 ounces ) piloncillo (Mexican brown sugar)
- 1 cup sugar or to taste
- 1.5 gallons water
- 2 cinnamon sticks
Chop fruit into large chunks.
Boil water with all other ingredients over medium heat until tender (approximately 10 minutes).
Sweeten with additional sugar if desired.
Optional: add tequila, to taste.