Give guests a warm fruit punch they can drink and spoon from the same cup. This Ponche Navideño cooks apples, pears and raisins in a sweetened hibiscus-and-cinnamon base. The pot contains no added spirits; an adult who wants them can add a measured amount to their own serving.
This is the version published by Edible Rio Grande Valley , adapted here with its pot quantities and cooking sequence. Ponche has different household formulations. We’re identifying this particular one rather than presenting it as the sole authentic Mexican recipe.
Choose the version before shopping
This shopping list uses dark brown sugar and familiar orchard fruit. Other published versions use different ingredients. Mexican Made Meatless’s ponche , for example, includes piloncillo, tejocotes, guava, prunes and tamarind. If those are the flavors you’re looking for, follow that complete formulation rather than adding its fruit to this pot and keeping the old quantities.
For this version, buy dried hibiscus sold as a food ingredient, not flowers intended for decoration. You’ll remove it before adding the fruit. The cooked apple, pear and raisins stay in the punch.
Pot quantities
The source lists 12 servings. It starts with 4 1/2 quarts water, so choose a stockpot with room for that liquid plus fruit and stirring.
- 4 1/2 quarts water
- 2 cups dark brown sugar
- 4 cinnamon sticks
- 1 cup dried hibiscus flowers
- 3 apples, diced
- 3 pears, diced
- 1 cup raisins
- Optional sliced apple and pear for serving
Use the US quart quantity consistently. The source also prints 4.3 liters; that is a rounded conversion, not another water addition. Cup size and fruit portions affect the number of servings you actually ladle.
Cook and serve
Put the water, sugar, cinnamon and hibiscus in the pot. Bring to a boil, reduce the heat and stir until the sugar dissolves. Remove the hibiscus with a slotted spoon.
Add the diced apples, pears and raisins. Simmer for 30 minutes. Serve warm, distributing fruit along with the liquid. Remove the cinnamon sticks rather than leaving them in drinking cups.
The source’s optional spirit measure is 1/2 fluid ounce of brandy or reposado tequila per mug. Add it individually if wanted, and identify that serving as alcoholic. Keeping spirits out of the shared pot lets everyone choose the base punch first.
Put the ladle where guests can reach it
Set a spoon beside each cup because the fruit is part of the serving. If you add fresh slices, use the apples and pears already in this recipe. No decorative dried flowers belong on the finished punch.
Our non-alcoholic Christmas punch is a different option for guests who want a sparkling cranberry drink. Wassail offers a cider-based warm drink. Choose among them by the ingredients and method you want, rather than treating the names as interchangeable.
