I looked at the cute orange little orbs and thought “Oh, I need to try this” My spouse looked at me. I knew he was thinking $7.99 a pound for the unknown. So, I simple grabbed one handful and popped them in my produce bag (for the curious minds, that one real life hand full cost $2.48). At home I asked my spouse if he knew what they were, as they resembled crab apples. Mr. Practical replied, you should taste it first. We both popped one in our mouth and immediately spit it out. (They have pits  and let’s just say the word bitter does not do it justice). Not one to let a culinary challenge slay me, I went to my trusty friend Google. I quickly learned Tejocote (pronounced the-ho-COT-e) was once a forbidden fruit and, yes, a part of the crab apple family. With my history lesson under my belt, I Googled recipes and got nothing but cocktails (my kind of fruit). Browsing a few, I realized I didn’t have enough to make a ponche, the hot fruit punch emblematic of the holidays. Mine weren’t canned or in ajar , but that gave me a great idea. I would create my own simple syrup and make a cocktail from there. Come along for the adventure and drink up.

For Tejocote Simple Syrup:

• 1 cup granulated sugar
• 1 cup water
• 1⁄4 cup Tejocote

Ingredients:

• 3-4 leaves of mint
•  1 Q drinks, sparkling soda, orange
• 1 1⁄2 oz. vodka
• 1 oz. fresh lime juice (the juice of one lime)
• 1⁄2 oz. Tejocote Simple Syrup

Chop Tejocote into slices (beware they have a pit. Combine 1-1/2 cups water, sugar, and Tejocote in a medium saucepan over high heat. Cook until the sugar is dissolved. Remove the saucepan from the heat and let cool 10 minutes. Toss in blender. Strain out the Tejocote and refrigerate. Yields one cup; reserve any unused portion in an airtight container for up to two weeks.

Make the cocktail: In a cocktail shaker, muddle lime and mint. Fill with crushed ice. In an ice-filled cocktail shaker, shake together simple syrup and vodka, Pour into glass. Top with sparkling orange soda Cheers!

Verdict: I would buy this once forbidden fruit again, as I do want try my hand at making Ponche.