Beverages

Hibiscusade

30 single red hibiscus blooms
1/2 ounce ginger, grated or minced
3 quarts water
6 limes (juice)
  sugar to taste


Wash hibiscus and ginger. Boil ginger in one quart water for about 2 minutes. Add hibiscus, remove from heat and cover. When cool, strain in large pot. Add 2 quarts water and lime juice. Sweeten to taste. Chill and serve cold. If ade is too thick, add more water and sugar to taste.

If you wish, add a dash of rum or your favorite liquor.

Guavaberry Liqueur

1 pound red guavaberries
1 pound yellow guavaberries
1 pound sorrel
1/2 pound ginger root
3 sticks cinnamon bark
1 pound prunes
1 pound raisins
3 sticks vanilla bean (optional)
1 pound brown sugar (cane sugar)
2 bottles rum


Rinse berries. Clean by popping berries and removing seeds. Rinse seeds, strain and save liquid. Withhold 1/2 cup red and 1/2 cup yellow berries to be used later, and put remainder in large pot.

Boil mixture until berries are soft. The juice should be of a medium syrup consistency or sticky when cool. Mash or grind berries that were saved and mix with strongest old rum available. Add to the cooked mixture.

Pour in bottles, cork and wire down securely. Store in dark place or cellar for several months. When it is fully pipened (the taste will tell), strain and rebottle for use.

 

Maubi

4 (3-inch) strips Maubi bark
5 quarts water
1 ounce sweet marjoram
1 ounce anise
1 ounce rosemary
1/8 teaspoon nutmeg, grated
1 (3-inch) cinnamon stick
1/8 teaspoon fresh orange peel, grated
3 pounds sugar
2 pinches granular yeast


To make "bitters," boil bark and herbs in one quart of water for 5 to 10 minutes. Cool. Fill another container with 4 quarts of water and sweeten with sugar. Add the bitters, then toss mixture with ladle. When it begins to foam add yeast. Strain through a clean cloth and bottle. Set aside overnight to age and ferment. Save some as a "starter" for the next making. If pineapple is available, you can add the rind of the pineapple when preparing bitters to get a pine maubi.

 











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