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Ingredients
2 quarts water
1/2 pound fresh ginger, thinly sliced
1/2 cup fresh lemon juice
1 cup honey
Ice cubes
Method
Combine 2 cups of water with the ginger in a saucepan. Simmer over medium heat for 20 minutes. Stir in the lemon juice and honey. Let cool completely. Strain the ginger mixture into a large jug and add the remaining water. Add ice and serve well chilled. To spice it up, add a teaspoonful of rum per glass. |
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Ingredients
1 pound soursop peeled, seeded & sliced
1.5 cups milk
5 tbsp sugar (or to taste)
1 cup crushed ice
1 lime (optional)
Method
Blend the soursop, milk and sugar. Add ice and lime and continue blending until smooth. |
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 This is the natural sports drink and thirst quencher from young coconuts. It is full of the salts, sugars and vitamins needed by athletes of all abilities, and contains the same level of electrolytes as is in human blood. Fresh is always best and restaurants and bars around the Caribbean will frequently have this refreshing drink available (sometimes served in the shell and popular with a measure of gin), but there are several canned varieties on the shelves too. |
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Ingredients
1/2 lb dried ginger or pounded green ginger
1 gallon water
1/2 lime
3 lbs sugar
1/4 pt white rice
a few cloves
Method
Put all ingredients into a clean jar and stir until sugar is dissolved. Cover jar and leave for two days. Strain through a thin muslin or fine sieve and bottle. Serve with cracked ice. |
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Ingredients
8 ripe golden apples
Sugar to taste
4 pints water
2 tbsp rum
1/2 tsp vanilla essence
Method
Wash and peel the golden apples, then grate or cut the flesh into small pieces. Place the peel, pulp and stones into a jar. Add sugar, water, rum and essence and stir thoroughly. Leave for 2 days. Strain, bottle and refrigerate. |
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Ingredients
1 lb ripe guavas
1 cup sugar
4 cups water
Lemon slices
Method
Cut the guavas into quarters and remove the seeds. Mash the pulp and rub through a sieve. Add sugar and water, then chill. Garnish with a slice of lemon. |
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Ingredients
1 pound ginger
8 tablespoons of brown sugar
2 1/2 quart water
Method
Puree ginger and water in blender. Let sit for a day. Add sugar and mix thoroughly. Serve with crushed ice. |
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Ingredients
4 ounces pureed fresh mango
1/2 ounce coconut milk/creme de coconut
1/2 ounce pineapple juice
1 tbsp condensed milk (optional)
Method
Blend the mango, coconut milk and pineapple juice. Add ice and blend until smooth. Add condensed milk to sweeten if desired. |
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Ingredients
2 cups of ripe mango, fresh or canned
1 cup of water
1 cup of orange juice
1 tbsp lime juice
1/4 cup sugar
Method
Put mango, orange juice, water and sugar in a blender and blend until smooth. Chill and serve. |
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Ingredients
1/4 cup water
1/4 cup sugar
3 cups mango juice
2 cups orange juice
1 cup pineapple juice
1 tbsp lime juice
Method
Bring the water and sugar to a boil in a small saucepan. Boil for 10 minutes stirring constantly. Let the syrup cool. Mix ingredients together in a jug and chill. |
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Ingredients
2 or 3 ripe mangos, peeled and cut into chunks
1/4 cup frozen orange juice concentrate
1 cup milk (or half milk/half coconut milk)
8 ice cubes, crushed
Method
Crush ice in blender and add other ingredients. Blend until smooth. Serve over crushed ice. |
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 Ingredients
1 pint of water
3 pieces of mauby bark, 3 inches x 1 inch
1 small sprig of aniseed
A few dashes of Angostura aromatic bitters
1 piece of spice (Cinnamon)
1 lb. of sugar
Method
Put all ingredients into a saucepan and boil for five minutes. Remove from fire and let cool. Strain and add water to desired strength. Taste for sweetness and add sugar if necessary. Swizzle. Serve with cracked ice and a few dashes of Angostura aromatic bitters. |
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Ingredients
1 deseeded ripe papaw (papaya)
3 pt water
Sugar to taste
A few cloves
Method
Put all the ingredients in a covered bottle and set aside for 3 days or more. Strain and serve with ice. |
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Ingredients
3 cups soursop pulp
1 1/2 cups sugar
4 cups water
2 tsp lemon juice
Method
Mash the soursop pulp and mix with sugar. Add water and strain. Add the lemon juice and chill. |
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 Sorrel is a traditional Caribbean Christmas drink and may be served with or without white rum. The word "sorrel" is said to be derived from the French word "surele" which refers to a group of small perennial plants that are sour in taste. The sorrel plant is thought to have originated in Sudan. Its scientific name is Hibiscus sabdariffa, belonging to the Hibiscus family and it has been cultivated for centuries. Sorrel is high in nutrients, including vitamin C, calcium, niacin, ribloflavin, flavonoids and powerful antioxidant properties. Nowadays it is not only used to make a drink, but also sorrel chutney, jam, tart, jelly and wine. It also has medicinal benefits such as the treatment of fevers (it was used in the treatment of yellow fever hundreds of years ago), and as a laxative. To prepare your own brew, first you must separate the sorrel sepals from the pod and wash well.
Ingredients
4 lbs sorrel
7 pt. boiling water
1 medium sized ginger root, washed, crushed and blended
10 whole cloves
4 pimento leaves or green dried grains of pimento
5 cinnamon leaves
3/4 cup over proof rum (optional)
3/4 lb granulated sugar
1 tbs. lime juice
1 tbsp. rice
Preparation
Combine sepals in a glass jar with ginger, cloves pimento and cinnamon leaves. Pour on boiling water, cover with clean cloth and let sit for 24 hours. Add rice to speed fermentation. Strain and sweeten with granulated sugar. Add lime juice and optionally rum. Chill. Serves 12-14 cups. |
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Ingredients
1 ripe soursop
Water
1 1/2 cups sugar
4 cups cold milk
Method
Add enough water to the soursop to extract 1 pt of juice. Chill. Mix sugar and milk and add the soursop juice slowly. Serve cold. Garnish with a slice of orange and a dash of nutmeg. |
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Ingredients
8 oz tamarind pods
3 cups water
1/3 cup sugar
Ice
Method
Remove the shell from the tamarind pods and wash. Break into small pieces and place in saucepan with water. Bring to the boil and then reduce heat. Cover and simmer for 10 minutes. Cool and chill overnight. Strain, stir in sugar. Serve over ice. |
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Ingredients
1 pint tamarind pulp
1 pint honey
2 tbsp lime juice
2 pints boiling water
2 tsp grated ginger tied in a piece of muslin
Method
Put tamarind pulp into a large jug. Pour in boiling water. Add lime juice and ginger. Set aside for 24 hours. Remove ginger. Add honey. Serve with ice. |
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