Refreshing Passionfruit Sorrel Drink.

January 8, 2024January 8, 2024Leave a Comment

While Sorrel (the dried sepals [the outer parts] of the genus Hibiscus [Roselle] flower which create a versatile and colorful red liquid when infused with hot water) is predominantly made around Christmas-time in the Caribbean (that’s when the flowers are ready for harvest), there’s no reason why this refreshing passionfruit and citrus infused version cannot be enjoyed all year long.

You’ll Need…

1 1/2 cup dried sorrel
4 cloves
1 small stick cinnamon
10 cups water
1 bay leaf
3 slices ginger
1 small orange (sliced)
1 1/2 cups sugar
3 large passionfruit (cut in half)
1/2 lime

Notes! Please follow along with the video below as the recipe is described in more detail there. The sugar amount is a guide and can be customized to your tolerance for sweetness. Additionally, you may use any sweetener you prefer. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.

I’ve been based in Canada for over 30 years, so getting access to freshly picked Sorrel is not an option. You’ll notice in the image above that I used dried sorrel petals which are easily available on and offline. Were I in the Caribbean I’d use the fresh harvested petals.

Also note that the “passionfruit” I had access to, were not the passionfruit I knew growing up. I believe these are called Granadilla Passionfruit and are available in most grocery stores today.

Place 10-12 cups of water in a deep pot to boil on a medium/high flame. Add the dried sorrel, cinnamon stick, bay leaf, ginger and cloves. Do keep in mind that should you want a STRONGER sorrel drink, double up on the dried sorrel petals. The goal for me is to not have the flavor of the Passionfruit get lost.

As it comes to a boil, reduce the heat to a rolling boil and cook for 8 minutes. Then remove the cinnamon stick and add the sugar. Stir to dissolve the sugar.

Scrape the seeds of the passionfruit into the pot along with the skins. Add the sliced orange at this point as well. Cook for a further 2-3 minutes.

Shut the stove off and allow it to cool for 2-3 hours and in the process the flavors will steep and develop further.

Once cooled completely, strain into a pitcher and hit it with the juice of the lime. Yes you may adjust the sweetness to your tolerance.

Keep in mind that if you add ice to the finished Passionfruit Sorrel drink, it will dilute a bit as the ice melts.

Store in the fridge for at least 2 weeks.

Drinks

Rosemary Infused Ginger Lemonade.

October 7, 2023September 7, 20232 Comments

With the summer being as scorching as it was, I had been meaning to share this recipe ever since early July. However I never got around to doing so, until now. We’re into the 2nd week of September and the temperature outside is still searing and for many of us, keeping cool is challenging.

You’ll Need…

3 pieces of ginger (smashed)
5 cups water
1 cup white sugar
5 + 1 lemon
1 sprig rosemary
ice cubes
1 teaspoon Angostura Bitter
1 teaspoon Mixed essence (check you local West Indian store)

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. If you’re chilling this lemonade in the fridge and won’t be using ice cubes, add an extra cup or two of water.

Smash the ginger (don’t worry about peeling, but do give it a good wash), then in a pot on a medium/high flame, bring the water to a boil. As this happens, add the ginger and sugar. Simmer (low) for 2-3 minutes, then allow this ginger flavored syrup to cool.

As it cools, juice 5 lemons in a large bowl or the pitcher you’ll be serving the finished ginger lemonade in.

Once the liquid is cool, strain it into the bowl with the lemon juice and stir well.

Add the mixed essence (add vanilla or almond extract if you cannot source) and bitters and stir again.

It’s now time to chill in the fridge or top with ice cubes (in a pitcher) and tuck in the rosemary. Slice the remaining lemon and toss into the pitcher for presentation and to add even more lemon flavor – be sure to give this lemon a good scrub as it’s going into our actual drink, skin and all. Stir a little to bruise the rosemary leaves, so the oils release and kiss the lemonade with a gentle herbal note. Yes you may add mint instead should you prefer.

Remember the ice cubes will further dilute the lemonade so feel free to add more lemon juice and/or sugar should you wish. Basically any sweetener you like can be used, in the amounts which best suit you.

Desserts Drinks

Refreshing Portugal (citrus) Prosecco Sorbet.

August 7, 2020July 2, 2020Leave a Comment

With summer in full swing, I thought it was time to roll out this unique sorbet recipe for you to have some fun with. While I’ve never seen Portugals (say pooteegal if you’re old school) readily available outside Trinidad and Tobago (no it’s not Jamaican ugly fruit), you can use clementines or mandarins and if all fails, you can rock it with Seville or Navel oranges. Blood Oranges? Maybe I’ll test that next yea.

You’ll Need…

2 cups Portugal Juice (or any citrus)
2 tablespoon sugar
2 tablespoon honey
2 cups Prosecco
2 tablespoon Rose water

Note! The Portugals are really unique in sweetness (sometimes tart) and when you peel the skin back, the rind got a scent unlike any citrus I’ve ever encountered. The color of the skin ranges from green to yellow to orange, and if you get some near the end of the season, you’ll get juicy pulp beads of condensed juice.

Juice the Portugals (cut in half and squeeze – you want the rind to give it some of it’s natural pungency) I used a 50 – 50 mix of clementines and Portugals as I only had about 4-5 of them and they would not yield the amount of juice we needed to make this wonderful sorbet.

Be sure to remove the seeds, but keep the pulp as it will give the finished sorbet some texture.

In a large bowl, add the Prosecco and mix in the sugar, honey and Rose water. Whisk!

Pour this mixture into your sorbet maker and organize according to the user manual.

About 22 minutes later my ice cream maker started laboring so I knew it was time to shut things down. With any frozen treat I make, I placed the finished sorbet into a freezer container and into the freezer for an hour or so to firm up a bit more.

Use fresh, or keep in the freezer for those scorching days of summer. This recipe is heavily influenced by a similar (I’m not sure what specifically their chef used) sorbet we enjoyed at Krave Restaurant in Trinidad and Tobago.

Drinks

Refreshing Sorrel Lemonade.

July 2, 2020June 29, 20202 Comments

I’m not the biggest fan of lemonade, but toss is a Caribbean twist and BOOM.. one of the most refreshing summertime drinks you can serve/enjoy. Additionally, you can get your adult on and toss in some rum, vodka or tequila.. thank Uncle Chris later!

You’ll Need…

8 cups water (divided)
15 sorrel buds (dried)
1 slice ginger
1 clove
1 inch cinnamon
1 cup sugar
2 tablespoon mixed essence
2 tablespoon honey
6 lemons (juice)
1/2 teaspoon
Angostura Bitters
lemon slices for decorating

Bring 4 cups of water to a boil, then add the sorrel buds and simmer for 5 minutes.

Turn off the stove and add the ginger, clove and cinnamon to steep. We didn’t boil the sorrel with the clove, cinnamon nor ginger as we want a hint of those flavors and NOT a strong influence. It’s a great time to add the sugar while the liquid is warm. Stir to dissolve.

Juice the lemons in the meantime.

After the sorrel liquid is cooled (about 1 hour), strain into a large jug or bowl and add the remaining 4 cups of water, lemon juice, bitters, honey and mixed essence (you’ll find this at Caribbean shops).

Stir well and serve cold with a slice of lemon.

I’d recommend adjusting the sugar to your own liking and note that adding ice will dilute the drink a bit. The sorrel as we know it (in the Caribbean) is also known internationally as Hibiscus flowers or Roselle (Hibiscus sabdariffa)

Drinks

Traditional Caribbean Pineapple Juice.

May 29, 2025May 10, 2018Leave a Comment

The only thing I looked forward to more… than the amazing food on a Sunday in the Caribbean, is the variety of fruit juices you’d normally be served to wash it all down. Usually the fruit in ‘season’ would be used, so you’d get sour sop, citrus, passion fruit, mango, mauby and a host of others. But freshly made pineapple juice served with ice was always my favorite. And if there was any juice left back, we would pour it into ice trays to be enjoyed as frozen treats (do you remember ice-blocks?).

You’ll Need…

1 Large Ripe Pineapple
3/4 cup sugar (I used granulated)
5 cups water
3 slices ginger
2 dash Angostura Bitters

It’s very important that you wash the pineapple thoroughly as we’ll be using the skin (and core) in making this juice, as the elders would have done it. Best case scenario you can get pineapples from a source you know where they did not use chemical sprays on them. Ours usually came from our backyard so we didn’t have to worry about that.

Remove the outer skin (watch How To Peel And Core A Pineapple) of the washed pineapple and then the core. Place the skin and core in a pot with the water, sugar and ginger and bring to a boil.

As it comes to a boil, cut the pineapple into 3/4 inch pieces to make it easier for your blender to work it.

When the water comes to a boil, reduce it to a simmer and allow it to go for 25-30 minutes. We’re making a fortified syrup to use in blending the chunks of pineapple in making the juice. Turn of the stove and allow the liquid to cool before proceeding.

Now add the chunks of pineapple and strain in the liquid into your blender and puree until smooth (1-2 mins). Discard the skin, core and ginger slices.

You’re almost done. All you have to do now is strain the puree into a container. You may need to use a spoon or spatula in the strainer to help it all go down – discard the remaining pulp (or use for muffins). Skim off the excess froth, add the bitters and you can add a dash of vanilla or almond extract if you wish.

Chill in the fridge or serve immediately with ice (crushed works best) and if you’re so inclined, add a bit of dark rum for the grown folks. A great way to put an entire pineapple to use, especially on those hot summer days when you want a tall glass of refreshing juice. BTW for added flavor, you can add the juice of a lime.

Please note that if you get a really ripe/sweet pineapple you may not need to use any sugar in the recipe. That said, taste to see if it’s sweet enough to your liking and adjust accordingly.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Recipe Card

A pitcher and 2 glasses of pineapple juice on a table with a frond of a pineapple behind

Print Recipe

Traditional Caribbean Pineapple Juice

Courses: Drinks & Smoothies Recipe Keys: Cold Dairy Free Fruit Juice

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Diet:

G Gluten-Free V Vegetarian

Description

Learn to make the best pineapple juice the Caribbean way. It uses fresh pineapple skins, core, and warming spices to create a refreshing homemade juice rich in enzymes and antioxidants, perfect for digestion, immunity, and staying cool.

Ingredients

1 large ripe pineapple
³⁄₄ cup granulated sugar
5 cups water
3 slices ginger
2 dashes Angostura bitters

Instructions

Video

Wash the pineapple thoroughly. Remove the skin and core, and set aside the flesh.
In a large pot, combine the pineapple skin and core with water, sugar, and ginger slices. Bring to a boil, then reduce heat and simmer for 25–30 minutes.

Remove from heat and allow the mixture to cool.

Cut the reserved pineapple flesh into chunks. In a blender, combine the pineapple chunks with the cooled liquid (strain out and discard the skins, core, and ginger slices). Blend until smooth.

Strain the blended mixture to remove any pulp.

Stir in Angostura bitters. Chill before serving over ice.

Note

Make sure the pineapple is thoroughly washed before using the skin and core.
Adjust sugar to taste based on the sweetness of the pineapple.
Optional: Add a dash of vanilla or almond extract, or a squeeze of lime juice.

Tell us what you think

Drinks

The Ultimate Mango Mojito (virgin).

October 14, 2017October 2, 20171 Comment

While I did share the video demo for this refreshing virgin Mango Mojito a few months back (during the hot summer), there’s been a lot of requests for the printable version of the recipe. Though this version is ‘virgin’ (safe for kids and those who don’t mess with the rum), you can always add a cup (or more) or your favorite rum and enjoy this as a big-people beverage. If you cannot source a ripe mango, try the frozen section of your grocery store for frozen mango pieces.

You’ll Need…

1 large ripe mango
1/2 teaspoon grated ginger
1 L carbonated water
1/4 cup water (to puree mango)
8-10 mint leave mint leaves
1/2 teaspoon grated ginger
2 limes
1/2 cup sugar (granulated)
orange peel (optional)

Important! If using the orange peel as I mentioned in the list above, try to get an organic orange as the regular ones (North American) in grocery stores may have pesticides and/or covered in a wax-like coating.

Peel and cut the mango into chunks and along with the grated ginger, sugar and water, puree in your blender.

In a large bowl (or the jug you’ll be serving this in) place the mint leaves, cut one of the limes into pieces and place in there as well.. along with pieces of orange peel (zest). Then using a pestle as in my case (I don’t have a bar tending kit) press down to bruise everything so they release their natural oils and juices. Now squeeze in the other lime and top with the mango puree.

All you have to do now is add the carbonated water (chilled) and stir to combine.

Place a couple mint leaves, a slice or two of orange zest (twist to release the fragrant oils), some crushed ice and top with the virgin mango mojito to serve.

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Drinks

How To Make Passion Fruit Juice.

August 1, 2017August 1, 2017Leave a Comment

As a kid growing up on the islands my dad had a passion fruit vine growing on a tall Poui tree at the back of our house and most of the fruit were normally out of reach. Since we all went to school far from home, I remember it was always “who could get up first to go check to see if any passion fruit fell to the ground” with me and my brother, on the weekends when we were home. As kids in North America would go on their Easter Egg hunt, for us the hunt were usually Mangoes, Passion Fruit, Sapodilla, Avocado or any of the other fruits which would normally fall off the trees when ripe.

You’ll Need…

6-8 passion fruit
6 cups water
1/2 cup sugar (adjust accordingly)
3 drops almond extract
3 drops Angostura Bitters
1/2 lime (juice)

* As mentioned in the video below, these passion fruit were not like the bigger / yellow version we would have off our vine.

The first thing we have to do is remove the pulp and subsequently the juice or nectar from it. While my mom would use a different technique for removing the seeds from the nectar, I usually use my blender. Cut each passion fruit in half and using a spoon, scrape out the pulp. Yes, there will be black or grey seeds.

Add everything into your blender and work on a very low setting. The goal is to dilute the sugar and remove the pulp off the seeds to fully flavor the juice. It will take about 30 seconds to a minute on a low setting.

The very last thing you have to do is strain (with a fine strainer) into the pitcher you’re serving it in to remove the seeds and chill. Do taste and adjust the sugar if needed and you’re free to use any sweetener you normally use, if sugar is not your thing.

Some dark rum would be delightful in this, but we’re keeping this passion fruit rated “G” so the kids can have a refreshing exotic drink on those hot summer days when you’re blazing your fav cocktails. Be sure to give it a stir before serving as it may tend to settle the longer you have it in the fridge.

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Passionfruit is rich in the water soluble antioxidant, vitamin C, or ascorbic acid. This vitamin helps the body gain resistance against infectious agents and pro-inflammatory free radicals. One serving provides you with 100 percent of the recommended daily amount.

Vitamin A and the flavonoid antioxidant, beta carotene, are found in high concentration in passionfruit. Vitamin A has antioxidant properties, supports good eye sight, healthy mucus membranes, and healthy skin. Carotenoids, also found in passionfruit, help produce vitamin A in the body. This fat soluble substance increases the absorption of vitamin A, which is a fat-soluble vitamin. One serving provides about 25 percent of the average person’s recommended daily value. Potassium is an important component of body cells and body fluid. It aids in the regulation of heart rate and maintaining a healthy blood pressure. Non-heme (plant based) iron is found in passionfruit. Iron aids the body’s absorption of vitamin C. Increased health benefits are found in this fruit because of the combination of iron and vitamin C. Passionfruit also contains the minerals copper, magnesium, and phosphorus. In general, a diet rich in a variety of fruits and vegetables is protective to health. These low calorie, nutrient dense foods help prevent obesity, which is an important risk factor for diabetes, cancer, and cardiovascular disease.

Drinks

Natural Caribbean Orange Pineapple Juice.

July 16, 2017July 16, 2017Leave a Comment

As we continue with the refreshing summer drinks series, I thought I’d share a drink my mom would make for us on those hot weekend days when we were home from school. She would boil the skin of the pineapple (after it was washed) in water, then strain and use that liquid as the base of the drink. In those days the oranges and pineapple came from our backyard and the honey was from wild honey my dad would harvest in old Immortelle tress scattered though the cocoa and coffee estates in my village.

You’ll Need…

1 large pineapple (ripe)
5-7 oranges
1 lime
2 tablespoons honey (to your liking)
4-6 drops Angostura Bitters
1 cup water
2-4 cups carbonated water

IMPORTANT! In my version I won’t be using the skin of this pineapple as our mom would normally do, as I’m not sure if where it was grown if it was sprayed with insecticide while still on the plant. With the texture of the pineapple skin, it would be impossible to wash it all out if it was.

Remove the skin off the pineapple and cut into cubes to help it break down easier in your blender. It’s ok to include the core. Put the cubes in the blender with the water and puree until smooth.

Now juice the orange and lime into the jug you’ll be serving the juice in.

Using a fine strainer, strain the pineapple juice into the jug. You may need to help it through with a spoon. Discard the pulp.. or use it in making muffins.

Skim off any foam (or wait for it to settle), then go in with the honey and bitters and stir well. Finally go in with the carbonated water and stir gently so we don’t loose too much of the bubbles.

Keeping in mind that your pineapple and/or oranges may not be as sweet as the ones I used, so do taste and add a bit more honey if needed. If it’s a bit tart add a pinch of salt. Serve with ice cubes (crushed is best) or chill in the fridge before serving (stir before serving as it may settle). I used a raw organic honey, but you’re free to use whatever sweetener you have/like. Toss in 1/2 cup (or more) of coconut rum (Malibu comes to mind) if making this for grown folks.

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Drinks

Refreshing Summertime Shandy Drink.

July 8, 2017July 8, 20171 Comment

One of my favorite drinks as a young fella growing up on the islands, which I also passed on to my daughters (they prefer the sorrel version) is Shandy. Cold, refreshing and simply delicious… on those hot summer days when the mercury starts climbing up the 30’s (Celsius). While this version is alcoholic and best kept away from the kids, there’s no reason why you can’t make the kids version with non-alcoholic beer as the version I grew up enjoying.

You’ll Need…

3-4 beers (your fav – bottle or can)
5 slices of ginger
1 can frozen lemonade concentrate (about 1 1/3 cups)
1 lemon (sliced)

Place the slices of ginger and lemon in a large jug or container you’ll be serving the Shandy from, then tip the container to the side and gently pour the beer in (watch the video below).

Feel free to use a cheap beer or one you enjoy and I must mention that a Lager works best. After you’ve gone in with the ginger, lemon and beer, it’s time to add the lemonade concentrate (thawed) and stir well to combine all the flavors. While stirring I try to bruise the ginger the lemon slices to allow the flavors to really come out.

Try to use the lemonade while it’s still a bit slushy so it chills the overall Shandy and you won’t require ice when serving. Additionally I chilled the beer, lemon and ginger too. I find by adding ice cubes to it really takes away from the bold flavors I enjoy. I guarantee you this will be your new drink for the summer. Don’t be surprised if you’re asked by friends for the recipe and the lazy ones will simply ask you to bring a pitcher along. You can easily double or triple this recipe for a more “tusty” crowd.

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Drinks

Classic Tropical Fruit Punch – With No Added Sugar.

September 27, 2017July 2, 20171 Comment

We have an abundance of outstanding fruits in the Caribbean so it’s only natural that we make some of the best punch/drinks in the world. Debatable? Absolutely not! That brilliant Caribbean sunshine allows us to enjoy juicy, sweet and refreshing fruits, fresh off the tree. Unfortunately.. for some reason we’re still addicted to ‘sugar’ as a people and it’s truly a shame as there are ways we can avoid the use of additional sugars in our drinks.

* It’s very important that the watermelon, mango and oranges are sweet, so you don’t have to add any added sweetener.

You’ll Need…

1 med/large watermelon
1-2 cups mango (ripe)
3-5 oranges
2 grapefruit
2 limes
1 lime
3-5 drops of mixed essence (almond extract will work great)

* Add a few drops of bitters if you’d like a slightly different taste (wonderful). If you feel the need to add a sweetener, I’d recommend agave or honey.. pure cane sugar will also work well.

As we did when making the watermelon juice, you’ll need to cut the watermelon into chunks and puree into a liquid. I added the cubed mango into the blender at the same time as the watermelon (my mango was frozen)

Strain the watermelon/mango juice into a large bowl (to remove any thick pulp) and get ready to juice the other ingredients into the same bowl. Now add the juice from the oranges, grapefruit, lime and lemons. Stir well and skim off any frothy bit at the top of the bowl.

Go in with the mixed essence, place in a jug and chill in the fridge for a few hours so you don’t have to water-down by adding ice when it’s served to your guests this summer. In case you’re wondering, mixed essence is basically distilled water, oil of almond, pineapple, pear, vanilla, strawberry, citric acid, caramel and sodium benzoate.

With only the natural sugars from the fruits, it’s a more healthy choice for you and your children, so there’s no real guilt if they have a glass or two on those hot summer days. Before you do anything else, you can go and toss out those packages of Kool Aid you have. Go in with a bit or orange liquor and rum (tequila will work too) and you have the makings for a super adult beverage.

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Drinks

Traditional Cocoa Tea (Caribbean hot chocolate).

June 6, 2017May 4, 20175 Comments

Did you know that any hot drink you have along with breakfast in the Caribbean is mainly refereed to as being ‘tea’? That said, here’s the most classic of Caribbean ‘tea”.. Cocoa Tea! My dad would tell me stories about when he lived with my great grandparents as the kid, on their cocoa and coffee estate in Trinidad and Tobago, and how rich and creamy his grandmother would make his tea in the morning. From the cocoa he would have helped to harvest and process the season before.

You’ll Need…

3-4 tablespoons grated cocoa
1 1/2 cups coconut milk
3 cups regular milk
1 tablespoon vanilla
pinch salt
pinch allspice
1 bay leaf
2-3 tablespoon brown sugar
2-3 tablespoon sweetened condensed milk
1 stick cinnamon (small)
2 pods cardamom (optional)
1/4 teaspoon grated nutmeg

*The addition of the cardamon pods is not traditional.. I saw some in my spice drawer and knew it would be an excellent addition. I added some orange peel to the pot but it’s optional. Traditionally my mom would have dried orange peel in the kitchen (added) so I grew up appreciating that hint of citrus in my cocoa tea.

In a deep pot place all the ingredients (except the sweetened condensed milk) and bring to a boil on a medium flame.

As it starts coming up to a boil, reduce the heat to a simmer (don’t boil vigorously) and whisk.

Simmer for 5 minutes, then add the condensed milk (adjust to your liking). Finally… strain and serve hot.

The cocoa stick I used (processed and shaped into the cigar shape) was a gift from my friend, who’s mom brought it back from Dominica. Most Caribbean grocery stores would usually stock this processed cocoa and if you’re traveling through the Caribbean, it’s usually found in those souvenir stores at the airports. If you choose to do this dairy free, you can substitute the milk with whatever your milk substitute of choice is and instead of the condensed milk you can use a good cane sugar, palm sugar or honey. I won’t recommend using only coconut milk (as my great grandmother would) as it may cause your stomach to act-up.

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Drinks

Energizing Apple Beet Coconut Smoothie.

May 28, 2025February 4, 20172 Comments

Here’s one of those drinks which is guaranteed to give you a boost of energy, especially during those draining winter months we experience in Canada. I was visiting mom and dad in Toronto a while back and I saw she had brought back a ton of Turmeric from our garden in Trinidad and Tobago. She went on to mention that she makes this drink for dad and my sister (who lives close to them), so I got her to share the concoction with me. I’ve been making this smoothie ever since then.

You’ll Need…

4 beets
2 apples
1 tablespoon fresh turmeric
2 slices ginger
3-4 cups coconut water (unsweetened)
1 tablespoon honey – optional

Important: Please wear gloves when handling the beets as the RED juice will stain your hands.

Basically all you have to do is peel and cube the beets (save the tops for salads or to cook as you would other ‘greens’) and core/cube the apples.

I also scrapped off the other skin of the turmeric with a spoon, but I didn’t bother to peel the ginger.

Add all the ingredients to your blender and puree until smooth. I’d recommend chilling everything before you make the smoothie, so you don;t have to add ice and water it down.

My intention was to post this recipe on ChrisDeLaRosa.com, but my mom mentioned that while one may not associate this smoothie with the Caribbean (because of the apple) this is made and enjoyed in one form or the other at ‘home’.

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Recipe Card

Traditional Caribbean Pineapple Juice

Description

Ingredients

Instructions

Note

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