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Beverage
8
5 minutes
2 hours 5 minutes
Chef Tom Fraker
2 quarts plus 1 cup water
2 packages Melissa’s “Don Enrique” Jamaica (Dried Hibiscus Flowers)
1 (6 oz.) cone Melissa’s “Don Enrique” Piloncillo
3 Melissa’s Cinnamon Sticks
1 pound Melissa’s Tejocotes “Mexican Hawthorn Apple”
1 pound Melissa’s Guava - chopped
1 package Melissa’s Dried Tart Cherries
1 package Melissa’s Dried Cranberries
2 Granny Smith Apples - peeled; stemmed and cored; chopped
3 Melissa’s Sugar Cane Swizzle Stix - halved
1 cup candied pecans - chopped
Place the water into a stockpot and add the Jamaica. Bring to a boil, lower the heat and simmer for 5 minutes. Remove from the heat and steep for 1 hour.
Using a strainer, remove the Jamaica and discard.
Place the pot back on the burner and add the piloncillo, cinnamon sticks and tejocotes.
Simmer, stirring often, until the piloncillo is dissolved, about 15 minutes. Remove the tejocotes and let them cool to the touch.
Peel, stem and seed them. Chop them and add them back to the pot.
Add the rest of the ingredients, except for the pecans, and bring back to a simmer. Simmer for 1 hour and serve hot.
Make sure to ladle some of the fruit into the cups as well as a sprinkle of the pecans and serve with a spoon.
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