Desserts · Vegan · Gluten-free

Mexican Fruit Punch Jelly Ring

Name: Mexican Fruit Punch Jelly Ring
Prep time: 13 min
Cook time: 10 min
Total time: 23 min
Yield: 10 servings
Cuisine: International
Ingredients: 3 cups water; 1 cinnamon stick; 1/3 cup tamarind concentrate; 1/2 cup dried hibiscus flowers; 1/2 cup granulated piloncillo (or brown sugar); 1/2 cup guava syrup; 3 peaches or apricots; 1 apple; 1/2 cup pitted prunes; 3 guavas in syrup; 5 packets unflavored gelatin (35 g); 1/2 cup water

This dessert borrows straight from the winter punch pot: cinnamon, tamarind and hibiscus steeped with fruit, thickened with gelatin and set into a ring. Serve it as the centerpiece of a holiday table, filled with more dried fruit.

In brief Mexican Fruit Punch Jelly Ring is a desserts recipe ready in 23 minutes for 10 servings.

Total time: 23 min
Prep: 13 min
Cook: 10 min

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Method

In a Tupperware Crystalware container, combine the water, cinnamon, tamarind concentrate, hibiscus, piloncillo, guava syrup, half the diced apple, half the peaches and half the prunes. Microwave with the vent open for 10 minutes.
Hydrate the gelatin in 1/2 cup water in a small round Tupperware Crystalware container, then melt it in the microwave for 30 seconds.
Stir a cup of the hot punch into the hydrated gelatin until dissolved, then pour this back into the rest of the punch.
Add the reserved apple, guavas, peaches and prunes to the Tupperware Gelarosca, strain the punch mixture over them, and let cool before sealing and refrigerating until set.
Unmould and fill the center with dried fruit to serve.