Put 16 cups of water, 1 large cone of piloncillo, 3 cinnamon sticks, and 450g of fresh tejocotes in a large stockpot and cook for 15 minutes.
Add 680g of chopped guavas, 1½ cups of chopped apples, 1 cup of chopped pear, ¾ cup of chopped prunes, ½ cup of raisins, 3 sugar cane sticks, cut into quarters, and 1 cup of dried hibiscus flowers.
Simmer for about 1 hour and serve hot in mugs, ladling some fruit into each.
