UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
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Place the hibiscus flowers and water in a saucepan, cover and bring to a boil. Turn off the heat and allow it to cool, overnight is best.
Then strain the liquid, discard the flowers and put the liquid back into the pot. Remove the zest of the orange in one long peel, add to the pot along with the spices and sugar, bring to a simmer, partially covered.
Peel, core and dice the quince into 1.5-2cm cubes. Add to the pot and allow to simmer for 15 minutes. Chop the guavas into similar size pieces, when the quince is soft add the guavas. Simmer until fragrant and tasty. If desired add more sugar.
To make 'ponche con piquete' add rum or tequila when the ponche is off the stove, about 1 cup or to taste.