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Drinks Gluten Free

Refreshing Passionfruit Sorrel Drink.

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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.

2 Comments on Rosemary Infused Ginger Lemonade.

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.

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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.

2 Comments on Refreshing Sorrel Lemonade.

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.

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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.

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

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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.

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 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.

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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: Recipe Keys: Cold Dairy Free Fruit Juice
Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

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

Instructions

Video

  1. Wash the pineapple thoroughly. Remove the skin and core, and set aside the flesh.

  2. 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.

  1. Remove from heat and allow the mixture to cool.

  1. 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.

  1. Strain the blended mixture to remove any pulp.

  1. Stir in Angostura bitters. Chill before serving over ice.

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Drinks

The Ultimate Mango Mojito (virgin).

1 Comment on The Ultimate Mango Mojito (virgin).

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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.

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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.

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

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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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