2 qts water (2 lt)
1.5 oz cup jamiaca or dried hibiscus flowers (42 g)
5 whole cloves
2–3 pieces star anise
1 stick whole cinnamon
8 oz. piloncillo (substitute brown or granulated sugar- 250 g)
4 oz. tejocote* (125 g)
4 oz. fresh guava, sliced in quarters (125 g)
1 tangerine, peeled and divided into sections
2–3 tamarind pods, peeled with veins removed
3 oz. pomegranate seeds (87g)
10” section fresh sugar cane, peeled and cut into short sticks
1 oz. raisins (30 g)
2 oz. prunes (60 g)
Pour the water into a 4 qt. (4 lt) stock pot and add the jamaica (dried hibiscus flowers.) Place the whole clovesand star anise in a tea ball and add to the pot along with the whole cinnamon. Bring the mixture to a boil, cover, and allow to simmer for about 5 minutes. Remove from heat and allow to cool. Strain and remove the hibiscus flowers, the tea ball and whole cinnamon. Return the tea to the pot, but discard the spent flowers, cinnamon, anise and cloves.
Add the piloncillo (or sugar) and stir until dissolved. Add the remaining ingredients, and briefly return to the heat, until the punch reaches the boiling point. Remove from the heat but serve warm.