Jamaican Sorrel-Country Style

Ingredients

Serves 4

2 lbs Sorrel fruit

2 lbs of ginger

5 tbsp sugar

3 litres of water

2 tbsp. White Rum (e.g. Wray & Nephew Overproof)

Additional spices

 1 tsp cloves

 5-10 whole pimento seeds

 1/3 cup raw/uncooked white rice grains (Helps with fermentation and flavour)

 1 tbsp orange peel

 1 tbsp lemon peel

 Optional alcohol

 Wine

 Sherry

 Rum

Method

1.       Grate the ginger.

2.       Add the ginger, sorrel and water to a pot and rapidly bring to the boil.

3.       Add your preferred combination of additional ingredients (except rice grains) to the mixture. You will probably need to experiment with these ingredients until you find the combination which is perfect for you.

4.       Allow the mixture to boil for 10 minutes.

5.       Take the mixture off the heat. Leave out to cool at room temperature

6.       Once cool, pour mixture over rice grains and place in the fridge for 24 hours or longer. The longer the drink ferments is the richer the flavour you’ll get.

7.       After 24 hours, take the mixture out of the fridge and strain.

8.        Stir in the sugar and rum (the rum helps to preserve the drink). If you wish you can add some wine, sherry or additional rum at this stage.

Serve with ice.

Jamaican Strong Back Punch (Quick & Easy Sunday Beverage)

Serves 3-4; Time: 5 minutes

Ingredients

1 bottle of Guinness

1tin of Nestle Supligen or Vanilla based shake

2 cups carrot juice

2 tbsp. Wray & Nephew rum cream

4 tbsp. condensed milk or evaporated milk

(or as much as desired)

1-2tsp. Vanilla

¼ tsp. nutmeg

Method

1.       Blend together Guinness, Supligen, carrot juice, Bailey’s, vanilla and nutmeg.

2.       Sweeten with condensed or evaporated milk.

3.       Serve chilled on ice cubes.

Codfish Balls

Ingredients
1/2lb salted codfish
2cups diced, raw potatoes
1tbsp butter
1/2tsp pepper
2eggs beaten
bread crumbs
vegetable oil for deep frying






Steps:
1. Soak codfish water, preferably overnight. Boil for 1/2hr. Drain, rinse under cold water and flake the fish making sure to remove bones.
2. Boil diced potatoes for 20minutes.
3. Add butter, pepper and shredded fish to potatoes, mix well.
4. Form mixture into light, feathery balls. Dip in beaten egg then breadcrumbs.
5. Fry in deep oil in fryer basket until golden brown.
6. Drain on absorbent paper and serve very hot with a cocktail sauce.
(Serves 12)