Create a fun, south-of-the-border themed party

Strawberry-Rhubarb Orange Flower Punch


  • 1 large Strawberry
  • 1 oz Rhubarb Syrup
  • 1 oz Orange Flower Syrup
  • 1 ½oz Cazadores Reposado Tequila
  • ½ Lime
  • Splash of sparkling water
  1. Take strawberry and rhubarb syrup, and the juice of ½ lime and muddle together in bottom of shaker.

  2. Cover with Ice, add Tequila, cover and shake.

  3. Pour contents of shaker in glass, and top with sparkling water.
Rhubarb Syrup

  • 1 cup rhubarb, washed and cut into 1/2-inch pieces
  • 1 cup granulated sugar
  • 1 1/4 cups water
  1. Combine all ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once mixture boils, reduce heat to low and simmer until rhubarb is falling apart and color has bled into the syrup, about 20 to 25 minutes.

  2. Remove from heat and, using a fine mesh strainer, strain and discard rhubarb solids. Let syrup cool to room temperature, then transfer to a resealable container and store in the refrigerator.


  • 2 cups corn flour (masa harina)
  • 4 tablespoons all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 11/2 cups warm water
  • Canola or oil of your choice for frying
  1. Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.

  2. On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 3-inch round cookie cutter, cut out sopes.

  3. Turn the edges up to form small edge. Keep a damp dish towel over the dough. You can re-roll unused dough.

  4. Heat a cast iron skillet and add enough oil to coat the bottom of the pan. When hot, place the sopes into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side.

  5. Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle.
Suggested Fillings:
  • Chicken verde with spicy marinated cabbage, crema and pico de gallo
  • Barbeque steak with beans, peppers, onions and tomatillos
  • Grilled shrimp with roasted corn-black bean salsa, crema and pasilla chilies
  • Pulled pork with smoked chipotle refried beans, grilled pineapple and guacamole

Paper Flowers:
  • To make the stamen: Take a small wooden dowel or stick and wrap the top with black tissues paper forming a small ball on the top. Glue down with craft glue

  • Petals: Cut magazine pages into tear drop shapes, progressively making them slightly bigger in size. You will need approximately 25 pieces total

  • Starting with the larger pieces of newspaper petals begin gluing them around the stick progressively working outward so that flower shape forms

  • Continue gluing on petals until flower shape is formed.
For more information on Fork and Spoon Productions and Jennifer Spiegel, visit

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