17.65oz (500 gr)piloncillo (brown sugar cube or piece)
2cloves
2cinnamon sticks
Instructions
Peel the sugarcane and cut it into small sticks.
Remove the core from the apple and pears and cut them into medium size dices along with the guavas and tejocotes.
Place a big pot with the water on the stove over medium heat, add in the chopped fruit and let it boil for 10 minutes.
Add in the sugarcane, tamarindo, prunes, jamaica flower, piloncillo, cloves, and cinnamon sticks and let it boil over medium-low heat for about 20 minutes more until the fruit is cooked and the punch has a red color.