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Starfruit juice in a pitcher and a wide glass
Drinks & Smoothies Featured

Invigorating Tropical Starfruit Juice

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This Tropical Starfruit Juice (also known as carambola) is a vibrant and healthful drink that showcases the sweet‑tart flavor of starfruit. Loaded with vitamin C, antioxidants, and fiber, this juice is refreshing and good for you. It’s perfect for starting the day, pairing with brunch, or enjoying poolside on a hot afternoon. With its glowing golden hue and crisp citrus notes, this juice is both invigorating and visually stunning.

Starfruit juice in a pitcher and a wide glass

Ingredient Guide

  • Starfruit (Carambola): Offers a tart-sweet base and striking star-shaped slices when garnished.
  • Water: Adjust to taste for thickness and intensity—less for a richer flavor.
  • Sugar: Balances acidity—opt for granulated or any sweetener you prefer.
  • Lemon Juice: Brightens and provides refreshing zest.
  • Orange Extract: Adds tropical citrus aroma.
  • Optional Flavor Boosters: Almond extract, mixed essence, or bitters for unique layers of flavor.

Shopping Made Easy

  • Starfruit: Look for firm fruit with smooth, glossy edges and a light golden color.
  • Sugar and Citrus Juice: Regular pantry items—freshly squeezed lemon juice is best.
  • Flavor Enhancers: Small bottles of orange extract, almond extract, and bitters are great to have on hand for occasional use.
  • Water: Use filtered water for clean, crisp taste.

Cooking Notes from the Kitchen

  • Blend in batches if needed, start with 6 cups of water for a stronger flavor, add more if desired.
  • Strain thoroughly to remove pulp and achieve a smooth, clear juice.
  • Add lemon juice right after straining to protect the bright color and add freshness.
  • Adjust sweetness after chilling, as cold temperatures can dull perception of sweetness.
  • Serve chilled, garnished with starfruit slices and a sprig of mint for visual appeal.

Starfruit juice in a pitcher and a wide glass

Invigorating Tropical Starfruit Juice

A refreshing Caribbean beverage made with fresh starfruit (carambola), citrus juice, and tropical flavor enhancers. This vibrant starfruit juice is rich in vitamin C, perfect for cooling down on hot days or brightening up any brunch table with its tangy-sweet profile.
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Prep Time 10 minutes
Total Time 10 minutes
Course Drinks & Smoothies
Servings 6

Ingredients
  

  • 3 large starfruit about 2 lbs; washed and roughly chopped
  • 2/3 cup sugar or preferred sweetener
  • 2 lemons juiced
  • 6-8 cups water adjust to taste
  • 1 tablespoon orange extract

Optional

  • 1 teaspoon almond extract
  • 1 teaspoon mixed essence
  • a few drops of bitters

Instructions
 

  • Clean and chop the starfruit. Rinse thoroughly, trim the ridges, remove any seeds, and roughly chop.
     
    Ingredients laid out for starfruit juice on counter
  • In a blender, combine starfruit and 6–7 cups water. 
  • Blend on high for 1–2 minutes until very smooth.
    Starfruit blended in blender on counter
  • Strain the mixture through a fine mesh strainer or cheesecloth into a large bowl, pressing to extract all the juice.
  • Immediately stir in lemon juice; this preserves the bright color and adds freshness.
  • Add sugar, orange extract, and any optional extracts/bitters. Stir until fully dissolved.
  • Taste and adjust sweetness or water level, especially if serving over ice. Chill thoroughly, then stir before pouring to recombine any separated ingredients.
    Starfruit juice in a glass bowl with a pressed lemon, knife and fruit press beside it on the counter
  • Serve cold, garnished with starfruit slices and mint leaves (optional).
    Starfruit juice in a pitcher and a wide glass

Notes

Additional ingredients you may use for subtle flavor enhancements are almond extract (1 teaspoon), mixed essence (1 teaspoon), and a few drops of Angourtara Bitters. I used granulated sugar as the sweetener, but you may use anything you prefer.
Tried this recipe?Let us know how it was!
A pitcher and 2 glasses of pineapple juice on a table with a frond of a pineapple behind
Drinks & Smoothies Featured

Traditional Caribbean Pineapple Juice

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There’s something truly special about the drinks served at Sunday lunch in the Caribbean. While the main meal is always a highlight, many of us grew up equally excited for the homemade fruit juices that would accompany it, flavored with whatever was in season.

From soursop and citrus to passion fruit, mango, and mauby, every glass brought a burst of island flavor. But for me, nothing topped a cold glass of freshly made pineapple juice, poured over ice and packed with the sweet-tart brightness of the tropics. We’d even freeze the leftovers in ice trays to enjoy later as icy treats, what we called ice-blocks. This traditional Caribbean pineapple juice recipe brings back those memories, using fresh fruit, ginger, and a hint of bitters to deliver a refreshing and nostalgic drink just like the ones we grew up with.

This simple, homemade pineapple juice uses the whole fruit, including the skin and core, for maximum flavor, just like our elders taught us. It’s naturally sweet, vibrantly tropical, and perfect for sipping on hot days or serving with any Caribbean meal.

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

Ingredient Guide

  • Ripe Pineapple: This tropical fruit is the star of the recipe. Using the peel and core ensures you extract every bit of its bright, tangy flavor.
  • Granulated Sugar: Used to balance the tartness of the pineapple. Adjust based on how sweet your fruit is naturally.
  • Fresh Ginger: Adds a subtle warmth and spice that pairs perfectly with pineapple’s natural acidity.
  • Angostura Bitters: A signature Caribbean flavor booster that deepens the overall taste. Just a couple dashes are enough.

Shopping Made Easy

  • Pineapple: Choose a ripe pineapple with a golden-yellow hue and a sweet aroma at the base. Slight softness when pressed is a good sign.
  • Ginger: Fresh ginger root is ideal; look for smooth, firm pieces without wrinkles.
  • Angostura Bitters: Usually found in the mixer or spice section of larger supermarkets or Caribbean grocery stores.
  • Sugar: Regular white granulated sugar works best, but brown sugar can be used for a deeper flavor.

Cooking Notes from the Kitchen

  • Taste As You Go: Pineapple sweetness varies; start with less sugar and adjust after blending if needed.
  • Serve Cold: Pineapple juice is best enjoyed well chilled or over crushed ice.
  • Storage Tip: This juice keeps well in the fridge for up to 3 days. Stir before serving, as natural separation is normal.
  • Reuse the Pulp: Don’t toss the leftover pulp; it can add moisture and fiber to baked goods like muffins or cakes.

Can I make this juice ahead of time?

Yes, you can make it up to 3 days in advance. Store in an airtight container in the refrigerator and stir before serving.

What can I do with the leftover pulp?

Use it in smoothies, baking, or freeze it in small portions to add to future juices or marinades.

Is there an alternative to Angostura bitters?

If you don’t have Angostura bitters, you can leave it out or add a dash of vanilla extract for an aromatic twist.

Can I use canned pineapple?

For this recipe, fresh pineapple is best since it uses the skin and core for steeping. Canned pineapple won’t give the same depth of flavor.

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

Traditional Caribbean Pineapple Juice

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Drinks & Smoothies

Ingredients
  

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

Instructions
 

  • Wash the pineapple thoroughly. Remove the skin and core, and set aside the flesh.
    Pineapple on cutting board next to a large knife
  • 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.
    Pineapple skin in a pan with water on the stove
  • 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.
    Pineapple chunks on cutting board
  • Strain the blended mixture to remove any pulp.
    Straining pineapple liquid into a glass bowl on the counter
  • Stir in Angostura bitters. Chill before serving over ice.
    Pitcher and 2 glasses of pineapple juice with ice

Notes

  • 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.
Tried this recipe?Let us know how it was!
Rum and Raisin Ice Cream
Desserts Featured Jamaican Trinidadian

Homemade Rum Raisin Ice Cream

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I’ve always treated Homemade Rum Raisin Ice Cream as a Sunday lunch celebration staple, dusting off Dad’s old crank ice cream maker was a signal that something special was coming. My version is inspired by that nostalgia, swapping the store-bought version for a silky custard infused with rum‑soaked raisins. With a low‑heat soak option for kid-friendly sweetness, this ice cream blends creamy richness with tropical charm and a gentle boozy bite.

rum raisin ice cream in glass cup next to a shot glass of rum

Ingredient Guide

  • Egg Yolks: Add luxurious texture and richness to the custard base.
  • Milk: Used to lighten and balance the custard’s creaminess.
  • Heavy Cream: Provides the luscious body that makes it feel indulgent.
  • Sugar: Sweetens the custard and balances the rum flavor.
  • Rum‑Soaked Raisins: The star flavor—raisins soaked in rum overnight or gently heated for infusion.
  • Salt: Enhances all flavors and rounds out sweetness.
  • Vanilla Extract: Complements the custard with a sweet, aromatic warmth.

Shopping Made Easy

  • Use standard dairy aisle staples, such as whole milk and whipping cream.
  • Choose a rum you enjoy; spiced or dark rum works beautifully for soaking raisins.
  • If gummy rain raisins aren’t your thing, try rum-soaked dried cherries for an elegant twist.

Cooking Notes from the Kitchen

  • Always temper the egg yolks with warm milk to prevent curdling .
  • Soak raisins overnight, or warm them gently in rum to infuse flavor and cook off alcohol if serving to children .
  • Chill your custard for at least 2 hours. Cold base churns better and yields creamier results.
  • Add soaked raisins during churning to evenly distribute them.
  • For firmer texture, freeze the churned ice cream for 1–2 hours before serving.

What’s the difference between homemade and store-bought rum raisin ice cream?

Homemade versions are churned fresh, with real custard and unrushed soaking of raisins, giving them a creamier texture and bolder rum flavor than most commercial brands.

Is the rum cooked off in this recipe?

Partially. If raisins are gently warmed in a pan before soaking, most of the alcohol evaporates while retaining their flavor. Overnight soaking preserves more rum notes.

Is rum raisin ice cream kid-friendly?

Rum raisin ice cream typically contains real rum, which adds flavor and helps keep the texture smooth. While the alcohol content is usually minimal and some may evaporate during preparation, it’s best to avoid serving it to children unless you use rum extract or ensure the alcohol is fully cooked off. Always check the recipe method to confirm.

Can I make this without an ice cream maker?

Yes, after chilling, pour into a freezer-safe container and stir every hour until set for a simple no-churn method.

How long does it last?

Keep in the freezer for up to 2 weeks. Let it soften for a few minutes before scooping for the best texture.

Rum and Raisin Ice Cream

Homemade Rum Raisin Ice Cream

A luscious custard-style ice cream rich with rum‑soaked raisins and vanilla, a Caribbean twist on a classic favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 2 hours
Total Time 2 hours 35 minutes
Course Desserts
Cuisine Jamaican, Trinidadian

Ingredients
  

  • 4 egg yolks
  • 1 1/2 cups milk
  • 2 1/2 cups heavy cream
  • 3/4 cup fine sugar
  • 1/2 cup raisins soaked in rum overnight or warmed
  • Pinch salt
  • 1 tablespoon vanilla extract

Instructions
 

  • Soak raisins in rum overnight, or warm with 1 cup rum over low heat until plump. Cool before use.
    Soaked raisins in rum
  • Whisk sugar and egg yolks until pale and creamy.
  • Heat milk and cream until just below simmering.
    milk and cream in a saucepan
  • Temper yolk mixture by whisking in warm milk a little at a time, then return all to the pot. Add salt and vanilla.
    Milk added to egg yolks
  • Cook custard until it coats the back of a spoon.
  • Strain into a bowl and chill for at least 2 hours.
  • Add custard to ice cream maker per machine instructions and churn, adding soaked raisins near the end.
    Custard in ice cream maker
  • Serve soft-serve, or transfer to a container and freeze 1–2 hours for firmer scoops.
    rum raisin ice cream in a glass bowl next to a shot glass of rum
Tried this recipe?Let us know how it was!
Pitcher of Caribbean Sorrel with filled glass next to it
Drinks & Smoothies Featured Festive & Holiday Recipes Jamaican

Classic Caribbean Sorrel Punch

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If there’s one drink in the Caribbean that truly captures the spirit of Christmas, it’s sorrel. From Trinidad and Tobago and Guyana in the south to Jamaica in the north, a chilled glass of this ruby-red punch is a staple on hot holiday afternoons. Each island adds its own twist, some with rum, others with extra spice, but all celebrate their refreshing tang and cultural importance. This Classic Caribbean Sorrel Punch blends dried hibiscus petals with cloves, cinnamon, ginger, and citrus peel for a vibrant, spiced drink. Use it as your base, and feel free to make it your own.

Pitcher, jar and glass of sorrel with hibiscus petals in front.

Ingredient Guide

  • Sorrel (Hibiscus): The dried petals provide a tart, cranberry-like flavor and vibrant red color.
  • Ginger: Adds a spicy kick that balances the tartness of the sorrel.
  • Cloves: Impart a warm, aromatic depth to the drink.
  • Cinnamon Stick: Enhances the spiced profile with a sweet, woody note.
  • Dried Orange Peel: Introduces a citrusy brightness that complements the spices.
  • Sugar: Sweetens the drink, balancing the tart and spicy elements.

Shopping Made Easy

  • Sorrel (Dried Hibiscus Petals): Available at Caribbean markets, health food stores, or online retailers.
  • Spices (Cloves, Cinnamon, Ginger): Commonly found in the spice aisle of most supermarkets.
  • Dried Orange Peel: Can be made at home by drying orange peels or purchased from specialty spice shops.

Cooking Notes from the Kitchen

  • Steeping Time: For a more robust flavor, allow the sorrel mixture to steep overnight.
  • Sweetening: Adjust the sugar to your taste preference; start with less and add more as needed.
  • Serving Suggestions: Serve chilled over ice, and consider adding a splash of rum for an adult version.

What is the origin of Caribbean sorrel drink?

The Caribbean sorrel drink originates from West Africa, where hibiscus-based beverages are a traditional part of the culture. The practice was brought to the Caribbean through the transatlantic slave trade, evolving into the festive drink known today.

Can I use fresh sorrel instead of dried?

Yes, fresh sorrel can be used. Ensure it’s thoroughly cleaned and the calyces are separated from the seed pods before boiling.

How long can I store sorrel drink?

When refrigerated in a sealed container, sorrel drink can last up to a week. For longer storage, consider freezing it.

Is sorrel drink served hot or cold?

Traditionally, sorrel drink is served cold, especially during warm weather or festive occasions. However, it can also be enjoyed warm as a soothing beverage.

Pitcher of Caribbean Sorrel with filled glass next to it

Classic Caribbean Sorrel Punch

A festive Caribbean beverage made from hibiscus petals and spices, offering a refreshing and tangy flavor perfect for celebrations.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Drinks & Smoothies, Festive & Holiday Recipes
Cuisine Jamaican
Servings 8

Ingredients
  

  • 1 1/2 lb hibiscus flowers trimmed
  • 8 cups water
  • 1 sticks cinnamon
  • 2 pieces dried orange peel
  • 4 cloves
  • 1 slice ginger
  • sugar to taste

Instructions
 

  • Remove the cores from the sorrel flowers and discard.
    hibiscus leaves, cinnamon sticks, and ginger on cutting board
  • In a large pot, combine the sorrel petals, water, cinnamon stick, dried orange peel, cloves, and ginger.
    All ingredients in a large pot
  • Bring the mixture to a boil, then reduce to a gentle simmer for about 30 minutes.
    All ingredients in a large pot cooking down
  • Remove from heat, cover, and let it steep for a few hours or overnight for maximum flavor.
    All ingredients with ginger in a large pot on a stove
  • Strain the mixture using a fine strainer or cheesecloth to remove solids.
    Strain out the ingredients of the Sorrel drink
  • Sweeten to taste with sugar. Chill the drink in the refrigerator. Serve over ice, and add a splash of rum if desired.
    Pitcher of Caribbean Sorrel with filled glass next to it
Tried this recipe?Let us know how it was!