In a medium pot, bring 1 quart of water to boil and add hibiscus. Turn off heat and cover. Steep 20 minutes.
Cut the tops and bottoms off the tejocote and cut an “X” in one end, scoring the peel. In a small pot, bring 1 inch water to boil and drop in the tejocote. Boil 8 minutes. Drain and cool. Peel and discard the skins. Set the fruit aside.
In a very large pot, put about 1 gallon of water. Strain the hibiscus tea into it, discarding the flowers. Add the cinnamon and piloncillo. Bring this to boil and stir to dissolve the sugar.
Add remaining ingredients and stir. Simmer 20-30 minutes or until the apples have taken on a pink color.
Serve hot in mugs with a shot of rum or brandy for the adults.