1 pound sorrel 
 2-4 oz. ginger 
2 quarts water 
sugar 
wine (optional) 
8-12 pimento grains 

1.Wash sorrel thoroughly, using the fingers to lift it form the water. Put into stainless steel container. 
2.Scrape and wash ginger. Grate and Add to the sorrel. Add pimento grains. 
3.Boil water and pour over sorrel. Allow to stand 4-6 hours. Strain. 
4.Sweeten to taste and add rum to taste. Add optional wine. 
5.Service with ice cubes. 

1. Wash and peel golden apples, grate or cut into small pieces. 
2. Place peel, pulp and seeds into jar. 
3. Add sugar, water, rum and essence and stir until sugar is dissolved. 
4. Leave for two days. 
5. Strain and bottle off and keep in relfrigerator. Use as required.

1. Remove seeds and pulp from fruit. 
2. Pour hot water over seeds and allow to cool. 
3. Sweeten to taste and dilute with water if one wishes a milder flavour
4. Serve with ice.

4 pieces mauby bark 
1 piece of aniseed 
1 piece cinnamon 
2 c.sugar 
Angostura bitters 

1. Put all ingredients into a pot and boil for a few mins 
2. Remove from heat and allow to cool. 
3. Strain. 
4. When serving, add water to desired strength and sugar if necessary. 
Serve with ice and few dashes of bitters.

1 lb. pumpkin 
1 tin pineapple juice 
3 c. water 
1 c. gran. sugar 
Ice 
 

1. Peel and cut pumpkin in small pieces. 
2. Boil in a little water until tender; cool. 
3. Puree in an electric blender with 3 c. water.
4. Sweeten to taste. 
5. Add pineapple juice and ice. Chill and serve.

1 Soursop peeled 
2 c. water
6-8 tbsp. condensed milk salt 
1 tsp. sugar
Angostum bitters 

1. Crush the soursop in a bowl with 1/2 the water
2. Pound it well and pass through a sieve to extract the juice. 
3. Add the remaining water, milk and salt. Mix well. 
4. Add sugar and stir until dissolved. 
5. Strain, chill and serve with bitters. 

1 lb. sea moss 
1 lime 
Angostura bitters
milk 
sugar to taste 
 

1. Soak sea moss with lime juice overnight. 
2. Wash thoroughly and cook in pressure cooker for 20-30 mins. or until the sea moss resembles a mass of jelly. 
3. Cool, add milk and sugar to taste and blend in a blender. 
4. Flavour with bitters and serve with crushed ice. 

one of sour
two of sweet 
three of strong 
four of weak
1 oz. of sour, 2 oz. sweet, 3 oz. of strong
4 oz.weak; make 10 oz. of punch or 3 drinks.

Make my multiple of the above proportions desired. 
SOUR: Lime juice or lemon juice. 
SWEET: Simple syrup made of equal parts sugar and water boiled for 5 mins. Grenadine syrup is nice. 
STRONG: Rum. 
WEAK: Combined water and ice. Add a dash angostrua bitters and a dust of nutmeg. 

3 c. orange juice 
3 c. pineapple juice
3 c. grapefruit juice 
1/4 c.lime or lemon juice 
1/2 c. honey 
4 tins ginger ale or soda water 
1/2 - 1 c. rum or white wine 
1 c. finely chopped pineapple 
½ - 1 c. small melon pieces or balls 
1 lime or orange seeded and thinly sliced 

1. Combine orange, pineapple, grapefruit, and lime juice. 
2. Sweeten to taste with honey and chill for a few hours. 
3. Just before serving, stir in ginger ale, rum, pineapple pieces and melon balls. Garnish with, lime or orange slices. Serve with
crushed ice. 

NB: Rum can be left out and punch will still 

1 lb Carrots
1 pt Water
1 pt Soy Milk
3 tbsp silken tofu
1 tsp Rosewater
½ tsp Freshly Grated Nutmeg
Molasses or Raw Cane Sugar

1. Peel and freshly grate the carrots.
2. Add the grated carrots to the water.
3. Strain the mixture through a sieve lined with muslin, gathering up the muslin once the liquid has drained through and squeezing to extract all the juice.
4. Repeat this process finally discarding the carrots.
5. Stir the milk, silken tofu, rosewater and nutmeg into the carrot liquid.
6. add molasses or raw cane sugar to taste.
Serves 4-6

1 Mature Coconut

1½ pt Water

4 oz. Raw Cane Sugar

½ tsp Almond Essence 

1. Shell the coconut, peel and finely grate the flesh.
2. Mix the grated coconut with the water and strain the mixture through a sieve lined with muslin squeezing the muslin to extract all the juice.
3. Discard the coconut.
4. Add the raw cane sugar to the coconut liquid and stir until the sugar has dissolved.
5. Flavour with almond essence and chill.
Serves 3-4

8 ozs Shelled Roasted Peanuts

1½ pt Water

½ pt Soy Milk

½ tsp Vanilla Essence

½ tsp Freshly Grated Nutmeg

Raw Cane Sugar

1. Place the shelled peanuts in an electric blender or food processor.
2. Measure out 1 pt of the water and gradually pour this into the blender while grinding the peanuts.
3. Leave the blender running for 1–2 minutes until the peanuts are thoroughly blended.
4. Strain the mixture through a sieve lined with muslin, pouring in a little at a time and squeezing the muslin to extract all the liquid.
5. After squeezing, discard the contents of the muslin.
6. Repeat until all the peanut mixture is used up.
7. Add the soy milk, then sweeten the drink to taste with cane sugar and flavour with vanilla essence and grated nutmeg.
Serves 3-4

1 Ripe Pineapple
4–5 Slices Peeled Ginger Root
3 Whole Cloves
2 Limes
2 pt Boiling Water
4 oz Raw Cane Sugar

1. Peel the pineapple thickly and reserve the flesh for use in another dish.
2. Crush the slices of ginger root and thinly slice the lines.
3. Place the pineapple peel, ginger, limes and whole cloves in a large bowl.
4. Pour on the boiling water, cover and allow to steep for 24 hours.  Strain the liquid discarding the pineapple peel, lines and spices.
5. Stir in the raw cane sugar until dissolved.  Chill.
Serves 4–6