Beverages Recipe

[Wayne]

Friends of the Forum.Where can I find "good" recipes for Sorrel,Mauby,Ginger Beer,Ponche' De Creme and Rum Punch?......a
done Trini style of course...............thanks for the help.

[simplecandice]

Any Edition of the Naparima Cook Book

[snowbird]

There is a cook book out there that was put together some years ago by the alumni of Naparima Girls High School to celebrate their Diamond Jubilee.

.... Every 'self respecting :) Trini I know owns a copy. If you are in a community of Trini's ...ask around, I am sure somebody has a one.

This cook book has all recipes..... Trini, including beverages.

[snowbird]

Any Edition of the Naparima Cook Book


hey...... great minds think alike :D that book is ah Expats 'bible'.

[brag]

When we were kids, one of the neighbors of our maternal grand parents always provided the kids, on boxing day, with home made egg nog mixed with Guiness stout. That was considered a children's treat, and although stout was not a pleasant drink for us as children, it gave us a feeling that it was a special children's, Christmas drink, and we looked forward to getting it each Christmas season. It is easy to make today by just mixing the egg nog from the store with the stout and you have a delicious Christmas drink. Up to today, I never ever had that drink any where else in Trinidad, not even at our parents home.

[Wayne]

My wife has a Naparima Cookbook,but as a Trini man would think,I thought that dey have "better" recipes "Down Home",Dong
dey".......as we all know dat we kinda food,......whatever it is pelau,callaloo,roti,curry,"oil-down",corn soup,souse.....does
taste "better" in Trinidad;so does de mauby,sorrel,sea moss,egg nog,ponche de creme and rum punch......it must be the "Air"
dong dere.............Ent?

[shield_2006]

My wife has a Naparima Cookbook,but as a Trini man would think,I thought that dey have "better" recipes "Down Home",Dong
dey".......as we all know dat we kinda food,......whatever it is pelau,callaloo,roti,curry,"oil-down",corn soup,souse.....does
taste "better" in Trinidad;so does de mauby,sorrel,sea moss,egg nog,ponche de creme and rum punch......it must be the "Air"
dong dere.............Ent?

Send that pic to Harry William to see the expert drivers we have here.

[shield_2006]

A taste of home by me 4 U

Frozen Pomychterre(pomsitay) Daiquiri
• 1 finely chopped pomcytherre (about 12 oz.) -No seed and strings
• 1/4 cup unsweetened pineapple juice
• 2 tablespoons fresh lime juice
• 2 tablespoons superfine sugar
• 1/2 cup light rum
• 3 cups ice cubes
Directions
1. 1
Place pomychterre, pineapple juice, lime juice, and sugar in blender and process on high speed until smooth. Pour in rum and blend well. Add ice cubes and blend until smooth and slushy. Immediately pour into 4 stemmed glasses and serve.

For cold nights when staying at home double the rum to 1 cup and share with wife. Oh what fun it is to ride that slay on a cold frosty night or any night for that matter. :twisted: :twisted: :twisted:

[guyguy]

My wife has a Naparima Cookbook,but as a Trini man would think,I thought that dey have "better" recipes "Down Home",Dong
dey".......as we all know dat we kinda food,......whatever it is pelau,callaloo,roti,curry,"oil-down",corn soup,souse.....does
taste "better" in Trinidad;so does de mauby,sorrel,sea moss,egg nog,ponche de creme and rum punch......it must be the "Air"
dong dere.............Ent?

Send that pic to Harry William to see the expert drivers we have here.
Buh ent iz Harry self siddion behine de wheel in de blue truck? :D :D :D

[sapodila]

Sorrel Recipe:


5 to 6 (1-inch) slices ginger
1 cup dried sorrel petals
1 tablespoon cloves
Brown sugar syrup (1 cup water + 1 lb brown sugar boiled together)
Dark rum, optional

1. Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes.
2. Boil ginger in 2 quarts of water.
3. Once water is boiling, add sorrel and cloves.
4. Boil for 30 minutes.
5. Cover tightly and steep overnight.
6. Strain and add sugar syrup and rum to taste.
7. Chill and serve.

[saltwater]

Sorrel Recipe:


5 to 6 (1-inch) slices ginger
1 cup dried sorrel petals
1 tablespoon cloves
Brown sugar syrup (1 cup water + 1 lb brown sugar boiled together)
Dark rum, optional

1. Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes.
2. Boil ginger in 2 quarts of water.
3. Once water is boiling, add sorrel and cloves.
4. Boil for 30 minutes.
5. Cover tightly and steep overnight.
6. Strain and add sugar syrup and rum to taste.
7. Chill and serve.
Saps will that be the same for fresh sorrel

[snowbird]

CAUTION....... "Don't have that first glass of 'Ponche de Cream' (poncha-creama)..... , it's addictive......one sip and you're hooked :lol:

but for those of you who dare.... join me in the addiction :lol:

[shield_2006]

My wife has a Naparima Cookbook,but as a Trini man would think,I thought that dey have "better" recipes "Down Home",Dong
dey".......as we all know dat we kinda food,......whatever it is pelau,callaloo,roti,curry,"oil-down",corn soup,souse.....does
taste "better" in Trinidad;so does de mauby,sorrel,sea moss,egg nog,ponche de creme and rum punch......it must be the "Air"
dong dere.............Ent?

Send that pic to Harry William to see the expert drivers we have here.
Buh ent iz Harry self siddion behine de wheel in de blue truck? :D :D :D

Nah-he driving the green band maxi-trips at all cost. :blackeye: