Ponche could not be a more festive and easy drink to make for a party. You throw fruit, spices, sugar, and water in a pot and let it simmer until everything gets soft and turns deep red. As it cooks, the fresh fruit gives up its sweetness and acidity, the dried fruit adds depth, and the spices flavor the whole pot. The hibiscus brings that tart edge and color that makes this drink so perfectly festive. It’s tropical, fruity, spiced, and easy to adjust depending on how sweet you like it.
What I love most about ponche is that there isn’t one correct version. In Mexico, people make it the way they learned at home, with the fruit they can find, afford, or have growing nearby. Guava and tejocotes are traditional, but they’re not always easy to find, which is why I give you substitutions. If you’ve got dried or frozen fruit and you like the way they taste, use them.
This is a holiday drink meant for big groups. It’s great for parties because you can make a pot, keep it warm, and let people help themselves. It works without alcohol, and it’s just as good when you set out rum, aguardiente, brandy, tequila, or mezcal and let everyone add their own.
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