Ingredients:

  • 4 liters of water (1 gallon)
  • 1 large piloncillo cone (purchased at Hispanic grocery stores) or brown sugar
  • 3 cinnamon sticks
  • 1 lb. tejocotes (in a jar sold in grocery section) or frozen
  • 1 1/2 lb. guavas (about 12 guavas) or 1 gallon of Jumex 64 oz. Guava Nectar
  • 1 1/2 cup of red apples, chopped
  • 1 cup pear, chopped
  • 3/4 cup prunes, chopped
  • 1/2 cup raisins
  • 3 sugar cane sticks about 5 inches long, cut into four pieces each.
  • 1 cup of peeled tamarind or 1 liter of tamarind concentrate

How to:

Place water in a large pot and simmer with the cinnamon, tamarind or tamarind concentrate and sugar cane. Chop the apples, tejocotes, pear and prunes. As the water begins to boil, check that the water tastes like cinnamon and tamarind. After approximately 45 minutes, add the fruit and Jumex Nectar and let it boil until all the fruit is bland.

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