Step 1 In a large pot, combine the water, sugar, cinnamon and piloncillo over high heat until the water comes to a boil. Add the tejocotes and sugar cane. After 5 minutes, add the apples, hibiscus, prunes, raisins and tamarind. After 5 more minutes, add the guava. Reduce the heat to low. Serve hot, with rum, if desired.