A Caribbean Diet Cookbook (22 page)

Peel
the
soursop;
put
the
pulp,
together
with
the
seeds
in
a
sieve
over
a
bowl
an
d
pres
s
it
with
a
spoon
until
all
the
liquid
has
been
pressed
out
into
the
bowl.
Pour
water,
milk/cream
,
sugar
,
an
d
sourso
p
liqui
d
int
o
a
blende
r
an
d
blen
d
fo
r
1
0
seconds
.
Serve
chille
d
.
I
f
to
o
sweet
,
simpl
y
ad
d
mor
e
milk/crea
m
t
o
taste.

GINGER
BEER

100
g
fres
h
roo
t
ginger

Juice
of 1 lime/lemon

3
whole
cloves

850g
sugar

1.75
L
water

Pee
l
th
e
ginger
,
slic
e
i
t
thi
n
the
n
plac
e
i
t
i
n
a
saucepa
n
wit
h
lime/lemo
n
juice
,
cloves
,
and
sugar
.
Ad
d
th
e
col
d
water
,
brin
g
i
t
t
o
th
e
boi
l
an
d
continu
e
boilin
g
fo
r
5
minute
s
.
Remov
e
it
from
the
heat
and
leave
it
to
stand
overnight.

The
next
day,
sieve
and
ad
d
suga
r
t
o
tast
e
o
r
dilut
e
wit
h
water
.
Bottl
e
u
p
th
e
liquid
and seal the tops. Leave them to stand for a further 5 days. Chill and serve with ice.

BISHOP
S
PUNCH

4
t
ablespoons of
brandy
(60ml)

125ml
rum

125ml
peach brandy

250m
l
straine
d
lim
e
juice

375g
c
a
ster sugar

1.5
L
sod
a
water

6
-
8
ice
cubes

Mix
the
brandy,
rum,
peach
brandy,
and
lime
juice
an
d
pou
r
i
t
ont
o
th
e
suga
r
i
n
a
large
bowl
.
Onc
e
th
e
suga
r
i
s
dissolved
,
ad
d
th
e
sod
a
wate
r
an
d
ic
e
an
d
enjoy.

GREAT
HOUSE JAMAICAN RUM PUNCH

625ml
rum

4
½
tables
poon
s
strained lime juice

4
½
tablespoon
s
strained
orange
juice

3
tablespoon
s
honey

Some
ice,
cracked

4
tablespoons of
water

Grate
d
nutmeg

Mi
x
al
l
th
e
ingredient
s
except
for
the
ice,
water,
and
nutmeg.
Fill
some
punch
cups
half
wa
y
wit
h
th
e
cracke
d
ic
e
the
n
to
p
the
m
u
p
wit
h
th
e
punc
h
mix
.
Ad
d
a
teaspoo
n
o
f
wate
r
to
each cup with a pinch of grated nutmeg. Stir before serving.

BLUE
MOUNTAIN PUNCH

1
tablespoo
n
powdere
d
ginger

1
teaspoo
n
grated
nutmeg

1.6
L
warme
d
beer

3
eggs

2
tablespoon
s
molasses

125ml
rum

B
lend
the
ginger
and
nutmeg
with
1Litre
of
beer
and
heat
it
gently
over
a
low
heat.
Beat the
eggs
with
the
remaining
beer
and
molasses.
Add
the
warm
beer
to
the
egg
mix
a
little
a
t
a
time
,
beatin
g
i
t
al
l
th
e
time
.
Ad
d
th
e
ru
m
the
n
serv
e
immediately.

RU
M
MI
NT JULEP

3
sprig
s
o
f
mint

1
teaspoo
n
sugar

1
tablespoo
n
water

Cracke
d
ice

3
tablespoons of
rum

Place
the
two
sprigs
of
mint
in
the
bottom
of
a
tall
glass
and
sprinkle
it
with
sugar.
Add
wate
r
an
d
poun
d
gentl
y
unti
l
th
e
suga
r
dissolve
s
and
the
mint
is
well
bruised
.
Remov
e
the
mint,
fill
the
glass
three
quarters
full
with
ice,
pour
in
the
rum
then
top
it
off
with
the
remainin
g
spri
g
o
f
mint.

GOO
D
HOPE

1
egg

1
teaspoo
n
sugar

A
few
drops
of
vanilla
essence

Cracke
d
ice

3
tablespoons of
rum

5
tablespoons of
ic
e
col
d
milk

G
rated nutmeg

Blen
d
al
l
th
e
ingredient
s
excep
t
fo
r
th
e
mil
k
an
d
nutmeg
.
Pou
r
int
o
a
tall
chilled
glas
s
,
top
u
p
wit
h
col
d
milk
,
the
n
sprinkl
e
a
littl
e
grate
d
nutme
g
o
n
th
e
top.

PINEAPPLE
PUNCH

1
L
pineappl
e
juice

1
ca
n
o
f
condense
d
milk

A
littl
e
nutmeg

Pour
the pineapple into a blender, add ¾ of the condensed milk and blend for a short time, until
well
mixe
d
.
Grat
e
a
littl
e
nutme
g
ove
r
eac
h
servin
g
the
n
refrigerat
e
t
o
thicken
.
This
punc
h
wil
l
kee
p
i
n
th
e
fridg
e
fo
r
aroun
d
3
days.

TROPICA
L
STORM

150ml
dark
rum

50ml
banana syrup

50m
l
blu
e
cauraco