Fruit Punch Gelatin

Ilse Castrejón
Try this original fruit punch gelatin and add a fun twist to your Christmas feast! This recipe is an original take on the traditional fruit punch everyone loves. Featuring fruits like apples, guavas, pears, and tejocotes and the sweetness of the milk gelatin, this recipe will be a success among your guests.
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Ingredients
10
Portions
  • 8 cups water, for the fruit punch
  • 2 sugarcanes, for the fruit punch
  • 1 piloncillo, for the fruit punch
  • 1 cinnamon stick, for the fruit punch
  • 1 cup tejocote, for the fruit punch
  • 1/4 cups tamarind pods, for the fruit punch
  • 1/2 cups prunes, for the punch
  • 1/4 cups hibiscus flower, for the fruit punch
  • 5 guavas, for the fruit punch
  • 2 apples, for the fruit punch
  • 1 pear, for the fruit punch
  • 4 envelopes unflavored gelatin powder, 0.8 oz each, hydrated
  • 1 cup evaporated milk, for the milk gelatin
  • 1 cup condensed milk, for the milk gelatin
  • 1 teaspoon vanilla essence, for the milk gelatin
  • 4 envelopes unflavored gelatin powder, hydrated, for the milk gelatin
Preparation
3h
40 mins
Easy
  • In a small pot, combine water, sugar canes, cinnamon sticks, and piloncillo. Cook for 10 minutes over medium heat.
  • Add tejocotes, tamarind, prunes, and hibiscus flowers. Cook for 20 minutes.
  • Add apple, pear, and guavas. Cook for 20 minutes or until cooked through.
  • Drain the fruit punch and set cooked fruit aside. Add hydrated unflavored gelatin powder to fruit punch and mix until completely incorporated. Set aside.
  • Place glasses in a shallow bowl at a 45 º angle. Add cooked fruit and pour punch into the glasses. Refrigerate for 2 hours.
  • In a blender, combine evaporated milk, condensed milk, whole milk, vanilla essence, and hydrated unflavored gelatin powder. Blend until smooth.
  • Pour previous mixture over fruit punch gelatin. Refrigerate for 2 hours or until it sets.
  • Garnish fruit punch gelatin with cooked fruit.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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