A Caribbean Diet Cookbook (21 page)

A
Caribbea
n
Die
t
Cookbook

Drinks

Chapter
7

PEANU
T
PUNCH

75g
smooth
peanut
butter
or
225g
roasted,
freshly
ground
nuts

400g
tin evaporated milk

400
g
ti
n
condense
d
milk

250ml
water

1
tablespoo
n
sugar

1
egg

Rin
d
o
f
lemo
n or lime

1
teaspoo
n
vanill
a
essence

475m
l
whit
e
ru
m
o
r
250m
l
milk

ix
the
peanut
butter/ground
nuts
with
the
evaporated
milk.
Add
the
condensed
milk
an
d
wate
r
the
n
mi
x
the
m
well
.
Ad
d
suga
r
t
o
taste
.
Bea
t
th
e
eg
g
i
n
a
smal
l
bow
l
,
add

the
citrus
rind,
van
i
lla,
and
the
rum/milk
then
the
rest
of
the
ingredients
and
continue
mixing
.
Chil
l
an
d
serv
e
wit
h
ice.

PINA
COLADA

25g
coconut
cream

40ml
rum

8m
l
unsweetene
d
pineappl
e
juice

150m
l
crushe
d
ice

2
slices of pineapple (for garnishing)

2
cherries
(for
garnishi
ng)

Place
all
the
ingredients
except
for
the
pineapple
slices
and
the
cherries,
which
will
be
use
d
fo
r
garnishing
,
i
n
a
blende
r
an
d
blen
d
fo
r
abou
t
1
0
second
s
.
Serve
in
tall
glasses with
a
stra
w
.
Garnish
with
pineapple
slices
and
cherrie
s
.

BANAN
A
DAIQU
I
RI

Juic
e
o
f ½
lemo
n
o
r
lime

1
teaspoo
n
sugar

73
g
banana
,
tinne
d
mango
,
o
r
pineapple
,
chopped

50ml
white
rum

12
ice
cubes,
crushed

4
cherries
for
garnishing

Blen
d
al
l
th
e
ingredients
,
excep
t
cherries
,
togethe
r
wit
h
th
e
crushe
d
ic
e
for
a
few
seconds,
the
n
s
erve
in
cocktail
glasses.
Garnish
with
cherries
on
cocktail
sticks.

RU
M
DAISY

30ml
white
rum

Juic
e
o
f ½
lemon

1
tablespoo
n
grenadin
e
syrup

2
cherries

2
slices of banana

To
make
this
simple
drink
mix
the
rum,
lemon
juice,
and
s
yrup
together
in
a
glass,
t
h
en
garnish
with
the
cherry
and
banana.

MAWBY

100
g
Mawb
y
bark

3
ba
y
leaves

1.8
L
col
d
water

Whit
e
suga
r
t
o
sweeten

Mawby
is
the
name
given
to
the
bark
of
a
tropical
tree
found
in
the
Caribbean
and
other
tropica
l
climate
s
.
It
has
a
bitter
taste
and
it
is
used
throughout
the
Caribbean
islands
to make
a
refreshing
drink.

Place
the
mawby
bark,
bay
leaves,
and
cold
water
in
a
large
saucepa
n
.
Brin
g
i
t
to

th
e
boi
l
the
n
lowe
r
th
e
hea
t
t
o
simme
r
fo
r
1
0
minutes
.
Le
t
i
t
stan
d
unti
l
th
e
liqui
d
has
cooled.
Strain
out
th
e
bar
k
an
d
leave
s
the
n
stor
e
th
e
liqui
d
i
n
th
e
refrigerato
r
fo
r
us
e
as
required.

T
o
mak
e
th
e
drin
k
,
combin
e
th
e
suga
r
i
n
a
pa
n
wit
h
som
e
col
d
wate
r
an
d
hea
t
the

pan
until
the
sugar
dissolves.
Leave
to
cool
then
serve
in
a
glass
adding
the
mawby
mixtur
e
t
o
taste
.
Serv
e
wit
h
ice.

SORREL

450g
fresh
sorrel
leaves
or
100g
dry

2
ba
y
leaves

3
whole
cloves

1
smal
l
cinnamo
n
stick

850
g
whit
e
sugar

Sorre
l
i
s
a
tropica
l
flowe
r
wit
h
a
flesh
y
sepa
l
use
d
extensivel
y
i
n
th
e
Caribbea
n
island
s
to
mak
e
drinks
,
jams
,
an
d
jellies
.
This
is
not
to
be
confused
with
the
European
sorrel,
or
sourgras
s
,
which
is
g
r
een
and
has
spad
e
-
shaped
leaves
which
resemble
those
of
the
spinac
h
plan
t
.
Sorrel
grow
s
i
n
mor
e
northerl
y
climates
.
I
t
i
s
hig
h
i
n
Vitami
n
C
an
d
withers
quickly
,
s
o
i
t
s
h
oul
d
b
e
cooke
d
a
s
soo
n
a
s
possible.

Place
the
sorrel,
bay
leaves,
cloves,
and
cinnamon
stick
with
the
sugar
into
a
large
saucepa
n
an
d
pou
r
i
n
som
e
ho
t
wate
r
t
o
cove
r
th
e
leaves
.
Brin
g
th
e
pa
n
t
o
th
e
boil
,
then
continue to boil for one minute. Remove the
p
an from the heat and allow to cool overnight.

Th
e
nex
t
day
,
siev
e
ou
t
th
e
leave
s
an
d
spices
.
Sweete
n
t
o
taste
.
Bottl
e
u
p
the
juice
;
ad
d
on
e
whol
e
clo
v
e
t
o
eac
h
bottl
e
befor
e
sealing
,
the
n
leav
e
t
o
stan
d
fo
r
4
days.
Chil
l
an
d
serv
e
wit
h
ic
e
cube
s
a
s
a
coo
l
refreshin
g
drink.

PASSIO
N
FRUI
T
COCKTAIL

50m
l
sherry

1.2
L
passio
n
frui
t
juice

2
teaspoon
s
o
f
angostura
bitters

250ml
grapefruit juice

250ml
guava juice

250ml
lemon juice

250ml
rum

900
g
brow
n
sugar

1
nutmeg
,
freshl
y
grated

1
orange, thinly sliced

6
cherri
e
s
(fo
r
garnishing)

Blen
d
all
the
ingredients
except
for
the
nutmeg,
orange
slices,
and
the
cherries.
Serve
in tall
glasses
garnished
with
a
slice
of
orange
and
a
cherry.
Sprinkle
a
little
grated
nutmeg
t
o
finis
h
off.

BOSSA
NOVA

30ml
dark
rum

8m
l
lim
e
j
u
ice

8m
l
lemo
n
juice

15m
l
passio
n
frui
t
juice

2
slices of orange

2
slice
s
o
f
lime

Plac
e
al
l
th
e
ingredients
,
excep
t
fo
r
th
e
orang
e
an
d
lim
e
slices
,
i
n
a
seale
d
containe
r
and
shak
e
well
.
Serv
e
i
n
tumbler
s
wit
h
crushe
d
ice
.
Garnis
h
wit
h
slice
s
o
f
orang
e
an
d
lime.

SOURSO
P
NECTAR

1
large
soursop

250m
l
col
d
water

250ml
milk/single
cream

200g
sugar