Ponche Navideño (Mexican Christmas Punch)
4 quarts water
1 cup Heirloom Hibiscus flowers
6 tamarind pods
1 large cinnamon stick
1 cone of piloncillo
1 stick sugar cane
10 tejocotes (a stone fruit that can be found in Mexican grocers, sometimes preserved in syrup)
10 dried prunes
Optional: granulated sugar, to taste
Optional: tequila, rum, cane liquor or other alcohol
Bring one quart of water to boil and simmer the hibiscus in the water for 10 minutes. Strain the hibiscus water into a larger pot.
Add 3 more quarts of water, the tamarind, cinnamon and piloncillo. Bring to a simmer and cook until the piloncillo dissolves (about 10 minutes), skimming off any foam from the top.
When the piloncillo has melted, add all the fruits you have (sugar cane, tejocotes, orange, apple, pear, guava, prunes) and simmer for 20 minutes.
Taste and add optional granulated sugar for added sweetness. Serve from the pot, with optional alcohol on the side for guests to spike their own drinks.