GWJamaica Cook Book

Archive for the ‘Drinks and Beverage’ Category

Ingredients

5 pints (10 cups) fresh strawberries
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle (4/5 quart) champagne, or
1 bottle sparkling wine (with or without alcohol) chilled

Preparation

To make the strawberry ice cubes: At least 6 hours before party time, wash the berries. Place 1 small, pretty berry (with leafy hulls attached) in each compartment of 2 standard-size ice cube trays, then fill with water and freeze. To prepare the punch: Remove the hulls from the remaining berries and place them in a food processor. Process for 2 minutes or until pureed, then transfer to a punch bowl. Stir in the pineapple juice, lemon juice, and sugar; cover and refrigerate. Just before serving, pour in the champagne and float the strawberry ice cubes on top.

Ingredients

2 cups fresh pumpkin, peeled, chopped into chunks and cooked
2 cups apple juice
1/2 cup pineapple juice
honey, to taste
cinnamon, ginger, nutmeg and/or allspice (all ground, to taste)

Preparation

Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one. Pour the pumpkin juice, apple juice and pineapple juice into a blender. Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly. Add your spices (to taste). This might take some experimentation to get right. Chill your pumpkin juice or serve iced and enjoy!

Sorrel is a seasonal plant that is grown on a small scale by sorrel lovers in Jamaica. It is usually ready by November to December of each year, just in time for Christmas.

Most Jamaicans love sorrel drink at Christmas time as it goes well with the Christmas pudding or fruit cake. The drink is easy to make and goes well with ginger and the taste can also be enhanced with a little red or white rum (the rum is not recommended for kids). It is very refreshing especially when chilled.

Ingredients:

l lb. Sugar
1 gal. Water
¼ lb. Ginger Root (Chopped)
4oz. Sorrell

Preparation:

Place the sorrel and chopped ginger in a large container.

Bring water to boil in a large pot; pour into the container with sorrel and ginger. Leave to brew for about 4 hours.

After brewing, strain the liquid and discard the remains. Cool at room temperature and then add sugar and sweeten to taste.

Place in the refrigerator until chilled.

Serve this drink with ice in 8oz. glasses.

Ingredients

1/2 cup mango puree
1 tbsp. Appleton White rum
Jamaican sparkling tonic water

Preparation

In tall glasses, combine mango and rum and stir together. Fill each glass with sparkling water. Serve with an iced-tea spoon

Ingredients

1 cup mango, peeled and diced
1 cup plain or vanilla nonfat yogurt
1/2 cup crushed ice
1/2 cup milk

Preparation

Place mango, yogurt and ice in a blender or food processor and blend or process. Add milk to thin to desire.

Ingredients

1/2 cup chopped mango
1/2 cup ice cubes
1/2 cup yogurt
1/2 tsp. wheat germ
2 cups orange juice
1/4 cup sarsaparilla
1/4 cup Four man roots

Preparation

Combine all ingredients in blender and blend about 1-2 minutes until smooth.

Ingredients

3 oz. Jamaican White Rum
1 oz. Lime Juice
1 oz. Sugar
4 oz. Water
4 Pimento (Allspice) Berries
1 oz. Jamaican Strawberry Syrup

Preparation

Mix lime juice, strawberry syrup, sugar, and water together until sugar is dissolved. Then pour rum into the mixture while mixing. Add pimento berries. Serve over cracked ice.

Ingredients

1 cup chopped beetroot
1/2 tbsp slice ginger
2 1/2 cups carrots chopped
1 cups water
1 can sweetened condensed milk
1 dragon stout

Preparation

Combine beetroot, ginger, and carrot in a blender and puree. Strain the mixture and add dragon stout and condensed milk; mix well. Taste mixture, add water to dilute sweetness if needed.

Ingredients

1 Guinness Stout (12 oz.)
2 cups Rum Raisin Ice Cream
1 Egg or Egg White
2 tbsp. Sugar
1/4 cup Sweetened Condensed Milk
1 tsp. Grated Nutmeg
1 tsp. Vanilla
1 cup Crushed Ice

Preparation

Blend egg, condensed milk, and sugar together with blender for 1 minute. Add ice cream and puree for another minute. Now add 1/2 bottle of the stout to the mixture, allow the froth to set a little and then puree for another minute. Add the rest of the stout and vanilla. Puree again, and then taste. If it’s not sweet enough add more sweetened condensed milk to taste.

When you get the right taste, add the crushed ice to the mixture and whip for two minutes. Serve in small glasses and sprinkle nutmeg on each drink.

Ingredients

6 Star Apples (ripened)
4 Oranges
1 cup Condensed Milk
1/4 tsp Grated Nutmeg

Preparation

Wash the star apples to remove dirt or foreign matter, and then cut them in halves. Remove the pulp with the seeds and further remove the seeds afterwards. Remove the peel from the oranges using your fingers; make sure the inner skin is removed from the oranges. Tear orange pegs apart to separate them. Remove the thin membrane from the orange juice sacks with a knife. Combine star apple pulp with oranges and condensed milk in a bowl. Mix together with a spoon. Sprinkle with grated nutmeg. Serve in 12 oz cups.