Ponche Salvadoreño A La Miel
By Deysi Alvarez, for the National Honey Board
Makes 4 servings.
Ingredients:
- 5 tbsp honey (for infusion of honey, clove and chamomile tea)
- 1 pineapple
- 1 red or green apple
- 1 mango
- 4 grapefruit
- 2 mamey (available in Latin markets)
- 3 cashews, frozen (available in Latin markets)
- Pineapple 2 tsp tincture (available in health food stores)
- 3 cups cold water
- 2 ¼ cups tea (ingredients and instructions below)
- 1 ½ cup tequila, white or reposado
- Pineapple chunks, for garnish
For the infusion of honey, clove and chamomile tea:
- 5 tbsp honey
- 10 cloves
- 1 cup of chamomile tea
- 1 ½ cup water
Directions:
Cut pineapple in half with care to avoid damaging the shell. Remove the pulp with a spoon and keep the shell to prepare an infusion of pineapple and tequila. Place the peel in a bowl (if damaged) and serve the tequila in it. Let stand for 30 minutes.
Cut all fruit into small cubes and place in punch bowl along with the infusion of tea. Add cold water and the infusion of pineapple and tequila. Refrigerate for 30 minutes. Serve in a glass with ice.
For the infusion of honey, clove and chamomile tea:
Put the cloves in a pan and broil for 4-7 minutes over low heat to medium, stirring constantly to prevent burning. Add water and bring to a boil. Lower the heat. Add the chamomile tea and honey. Mix well and strain the tea with a cloth (preferably) to a bowl. Let stand until cool and refrigerate. You will need 2 ¼ cups of tea.
