Pomegranate punch

Carefully cut and deseed the Pomegranates. Set aside 100g of Pomegranate seeds for garnish.

Juice the remaining 1400g of Pomegranate seeds using a juicer or by pressing them through a fine-mesh sieve. Strain the Pomegranate juice to remove any pulp.

In a saucepan, combine the Water and Piloncillo. Add the Mexican cinnamon stick.