Makes 6–8 Servings


  • 4-ounce bag of Tadin Whole Hibiscus Flowers
  • 10 cups filtered water
  • 8 ounces piloncillo or 1 cup raw sugar
  • 2 cinnamon sticks, plus more for garnish
  • 2 cups fresh fruit, like tejocotes, guavas, and apples
  • 1/4 cup dried fruit, like dried raisins, prunes, and oranges
  • 1 cup orange juice
  • cane sugar stick, garnish (optional)
  • 1 oz. tequila or rum per cup (optional)


  1. Add the water, piloncillo, and cinnamon sticks to a large heavy-bottomed pot and bring to a boil.
  2. Add the hibiscus flowers loose or into a cheesecloth and add it to the pot, reducing to a simmer. Add the fresh and dried fruit and leave on low heat for 20 minutes.
  3. Take out the whole hibiscus flowers, pour the ponche into mugs and serve with a cinnamon or cane sugar stick, plus a shot of tequila or rum, if you’d like.
  4. Store leftovers in the fridge for up to three days and reheat as needed.