I’ve owned Cafe Carambola for 17 years. Additionally, I curate and host culinary tours in Southern Mexico where I create the opportunity for our guests to experience a vibrant culture and learn to prepare a number of authentic dishes in locals’ homes.
Ingredients:
» 64 oz apple cider
» 6 tamarind pods, peeled
» 1 cup dried hibiscus
» 4 cinnamon sticks
» 4 whole cloves
» 2 cones piloncillo sugar, or 2 cups brown sugar
» 1 golden delicious apple, diced
» 1 red pear, diced
» 1 cup fresh cranberries
» 1 orange, thinly sliced
» 1 tbsp Mexican vanilla
Instructions:
In a large stockpot combine apple cider, tamarind, hibiscus, cinnamon, cloves and piloncillo. Cover and bring to a rolling boil, then reduce heat and simmer for 30 minutes.
Using a collander or a large sieve, carefully strain the mixture into a large bowl (or 2 if necessary). Use a large spoon to press on the tamarind in order to extract as much pulp and flavor as possible. Return the mixture to the pot and add the apple, pear and cranberries. Simmer an additional 20 minutes or until the cranberries begin to burst. Remove from heat and finish by adding orange slices and vanilla. Serve warm, ladling plenty of fruit into each mug.
Photography By Joel Riner
