DrinksEasyFree

Pomegranate Ponche

Name: Pomegranate Ponche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2000 ml Water; 2 sticks Mexican cinnamon sticks; 3 Red pomegranates; 2 Apples; 3 Oranges; 200 g Piloncillo (raw cane sugar)

45 min (15 prep + 30 cook) Easy 8 servings Nationwide

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Jun 22, 2026

🥬Vegetarian 🌱Vegan 🌾Gluten Free 🥛Dairy Free 🎉Party Food 💰Budget Friendly 🇲🇽Traditional

Festive red ponche with pomegranate, piloncillo and cinnamon.

About this recipe

Pomegranate ponche is a festive Mexican drink of deep red colour.

History & Origin

Pomegranate ponche is a jewel of Mexican December gastronomy combining pre-Hispanic and colonial traditions. The red pomegranate, introduced by the Spanish, adapted perfectly to the Mexican highlands. It was at the Christmas posadas where the pomegranate found its warmest expression. Posadas are celebrated from the 16th to the 24th of December across Mexico.

Estimated cost

$12.20

Total cost

$1.53

Per serving

* Approximate prices based on Canadian supermarkets

Nutritional information per serving

130

Calories

0.5g

Protein

32g

Carbohydrates

0.2g

Fat

Fibre

8mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Deseed 3 large red pomegranates. Set aside a handful of seeds for garnishing.
💡 Deseed the pomegranate inside a bowl of water.
2
Boil 2 litres of water with 200 g piloncillo, 2 cinnamon sticks and orange peel. Stir until dissolved.
3
Add pomegranate seeds, juice of 2 oranges and 2 diced apples. Cook for 20 minutes.
4
Lower heat and infuse for 10 minutes covered. Adjust sweetness.
5
Serve hot in clay mugs. Garnish with fresh pomegranate seeds. For adults, add a splash of mezcal.
💡 It can also be served cold as a fresh water in summer.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.