Tuesday, February 15, 2011

Juices

In tropical Haiti where it is often hot, drinks are a very important part of the day as one needs to be constantly hydrated and it is also important to any meal or snack. The most popular drinks are juices due to the fact that on an island there are so many varieties of freshly squeezed fruits to choose from.

Juices are the mainstay of Haitian beverages. Citrus juices, grapefruit, oranges, mangoes are most popular due to the fact that both the poor and rich have easy access to it. Other juices including Guava passion fruit and granadillas are enjoyed as well families always have a fruit tree or fruit vine in their household.  Sometimes both.  Those living in small habitats would have vines of passion fruits or other vine fruits.  Strawberries and other types of berries like raspberries are found as one go up the mountains they shrubs are all along the main roads.  Most people living in the plateau regions are not even aware that these berries exist in Haiti.  Up the mountain there are many other rare fruits like Pimpino that is not common to the majority.  Haiti is a land of constant surprises.

Of course water is king in the caribbean but there are so many drink choices and they also range in prices.  In the streets you will find people selling soft drinks, juices and cheap fruit slushes, there is something for every taste and prices.  Once can't go thirsty.

There is a collection of ready made soft drinks and juices in Haiti from BRANA, Larco, Sejourne and other local big companies that Haitian absolutely love, there is always a new drink being added to the old one.  However nothing beats the fresh natural juice and the country has a bountiful variety of fruits to choose from.

Cola/Soft drink

Carbonated soft drinks are everywhere in Haiti. Ranging from the local favorite 'Cola Champagne from Brasserie la Courronne"  to Coca Cola, Pepsi and other well known brand that are locally produced.

Malta

Malta originated in Germany it a popular non-alcoholic drink consisting of unfermented barley with molasses added for flavor. Malta can be bought in any store in Haiti and throughout the Caribbean. Malta is also popular in the United States and can be found in any Caribbean store. It is similar in color to stout (dark brown) but is very sweet, generally described as tasting like molasses. Unlike beer, ice is often added to Malta when consumed. A popular way Latin Americans sometimes drink Malta is by mixing it with condensed or evaporated milk.  In Haiti you find various brand but the local brand is "Malta H"


Beer

Beer is a very popular alcoholic drink in Haiti. The most popular beer is the locally made Prestige, a mild beer that compares to Budweiser and Miller Light. This beer is brewed right in Haiti in the Brasserie National d’Haiti. It is a top Caribbean beer producer as well. The brewery manufactures the popular Prestige beer, one of the premium American Style lagers produced in the Caribbean whose popularity is gradually crossing national boundaries in terms of consumption and marketing.  to manage the manufacture and distribution for PepsiCo International, covering such soft drink brand names as Pepsi7up, and Teem.


Later, under license from Heineken International and Diageo, it added to its line of manufactured drinks, Malta Heineken later renamed Malta H, and the famous Guinness Irish stout. It is also the distributor of imported alcoholic beverages for Diageo in Haiti.

At the beginning of the 21st century, BRANA started bottling its own line of soft drinks under the name King Cola along with energy drink TORO. King Cola comes in a variety of flavors such as, banana, strawberry, grape, and cola champagne. The company furthered its product line expansion by adding bottled water to its line of products named Crystal SourcesOn December 14, 2011, Heineken publicly announced it was taking over BRANA by increasing its ownership from 22.5% to 95%

Mabi/Mauby

This drink is a direct heritage from the native indians. Well appreciated by Haitian, Dominicans, Puerto Ricans and many other countries in the caribbean region.  Mabi is a tree bark-based (buckthorn bark, Colubrina elliptica) beverage grown, and widely consumed, in the Caribbean. It is made with sugar and the bark and/or certain species of fruit, a small tree native to the northern Caribbean and south Florida. Recipes usually include sugar other spices as well, aniseed being very common.  With regard to individual recipes for mauby, the types of spices and flavorings included often vary. Cinnamon is usually included, but then the drink's flavoring diverges according to recipe. Some people add cloves, anise, and vanilla extract; while others prefer cola flavoring and many suggest adding "Angostura bitters," which helps to balance out the bitter aftertaste.

Haiti and the Dominican Republic are two of the largest Caribbean exporters of the bark and leaves. Often the drink is fermented using a portion of the previous batch, while sometimes it is consumed unfermented. Mauby is often bought as a pre-made syrup and then mixed with water (sparkling or still) to the consumer's taste, but many still make it themselves at home. Its taste is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. To many, it is an acquired taste, and has been known to cause an initial laxative reaction unexpected to many first-time drinkers. 
but still quite refreshing. It is by far one of the most popular beverages in the Caribbean, among both native residents and visitors to the region.

Syrup Form
Mauby syrup is the concentrated form of the drink, which people add to either sparkling or plain water. The drink does not usually contain alcohol, though there are a few fermented varieties, and bartenders use the syrup in a number of local cocktails. Some people add the syrup to rum for a drink similar to rum and cola. In almost all cases, people drink it chilled to enhance its refreshing qualities.
Many claim that it is an aphrodisiac, other people believe this drink is good for arthritis, reduces cholesterol, and may help fight diabetes. According to the University of the West Indies, mauby, especially when combined with coconut milk, may lower blood pressure. Health benefits beyond this, however, are largely untested and people should consult a healthcare professional before altering or starting any particular medical treatment program.

ALL THESE JUICES HAVE THEIR SHAKE VERSION CLICK HERE


Lemonade

Ingredients:

½ Lemon cut in wedges
½ oz. Passion fruit puree
1 oz. Guava puree
½ oz. Simple syrup
1 ½ oz. Rum
7UP


Preparation:


Muddle lemon wedges, fruit purees, and simple syrup together. Add a generous serving of ice and then rum. Shake drink vigorously and pour into a glass. Top the drink with 7UP.

Traditional Citronade

Ingredients

8 cups of water
6 limes, freshly-squeezed

2 lemon freshly squeezed (optional)
1 cup of sugar
a pinch of salt
1 tsp of vanilla extract
ice cubes as needed

Ice

Instructions

Cut the limes in half and squeeze out the juice through a strainer.
Mix all the ingredients into a large pitcher.
Serve with lots of ice!


Réveil Matin/Mornings Alarm clock

This recipe yield 4 glasses and takes about 15 minutes to prepare.

Ingredients
2 big grapefruits
3 oranges
1 branch of fresh menthe
3 Tbsp. of ginger syrup
Crushed iced 

Instructions
Peel the grapefruits and oranges
Strain and recuperate the juice.
Add the Syrup, menthe and crushed ice.
Add all into a shaker.

Enjoy at breakfast.


Korosol/Soursop/Guanabana Juice

Ingredients

1  soursop
half a cup of cold water
1 Tablespoon of lime juice
sugar and lots of ice

Instructions
Wash and peel soursop.
Retrieve the juice of the soursop by  passing it through a strainer.  Add water to the mashed fruit in the strainer. 
Add ice 
Mix well. 
Add sugar to taste.
Serve very cold. 

Citronade (Limeade)2

For each cup of water, add

1/2 Tablespoon of lime juice
1-4 Tablespoon of sugar
a dash of salt
ice

The sugar and water need not be boiled, but the quality of the limeade is improved if they are. Boil the sugar and water for 2 minutes. Chill the syrup and add the lime juice.

Suggestion: 
Sometimes a small amount of vanilla is added. For each gallon of juice add about 1/2 teaspoon of vanilla (add to taste).



Fresh Tomato Juice

12 medium ripe tomatoes
1/2 bay leaf
1/2 c water
1 slice of onion
1 rib celery with leaves
1/4 tsp paprika
1/4 tsp sugar
salt to taste

Simmer tomatoes with water, onion, celery, bay leaf and parsley for 1/2 hour. Strain juice and season with salt, paprika, and sugar. Serve thoroughly chilled.


Mango Juice

Ingredients

4 c water or 3 bottles of soda water
2 mangoes (francique variety)
juice of 12 oranges
1c sugar

Instructions

Boil sugar and water together until sugar is dissolved, let mixture cool. Puree mango meat and orange juice in blender. Add sugar water with puree and blend well. Pour into pitcher filled with ice cubes and serve.


Caribbean Cherries Juice/Acerola


Ingrédients 
(for 2 large glasses)

1kg de goyavier 
2 gobelets d’eau
100g de sucre
1 Lime juice
Ice

Instructions

Wash the cherries well and place all the cherries in a blender and mix (don't worry about the seeds)

When done in a large bowl, place a strainer on top and strain the juice.

Place the seeds from the strainer back in the blender add a little bit more water (do not blend) and strain it into the bowl.  All the good juices of the cherries should be strained out by now.

Add sugar and lime, mix well and pour into a pitcher and serve on ice.


Melon/Pasteque/Watermelon Juice

Ingredients

1 small watermelon
sugar
ice
1 lime juice or 1/4 teaspoon of vanilla extract

Instructions

Peel the watermelon and cut into chunks.

In a blender, add some ice, the watermelon, sugar, lime or vanilla extract and half a cup of water and blend.

Serve on ice.

Goyave/Guava Juice

Ingredients

2 lb of  ripe guavas (green or yellow) 
Sugar to taste 
water 
ice

Instructions


Rinse the guavas in water to remove dust and small insects. 

Peel the fruits and cut into and cut into halves or quarters.

Place all the fruits in a blender with a little water and puree the juice

Pass the puree through a sieve to remove seeds. Place the seeds back in the blender, add a little bit more water (do not blend again) just pass it through the sieve once again.


Add sugar and serve with ice or keep refrigerated until ready to serve.

Ananas/Pineapple Juice

Ingredients

1 pineapple
Sugar to taste 
water 
ice
1 lime juice (optional)

Instructions

Rinse the pineapple in water. 

Peel the fruit, remove the core and cut into and cut into halves or quarters.

Place all the fruits in a blender with a little water and puree the juice

Pass the puree through a sieve to remove seeds. Add a little bit more water if needed to make it juicier.

Add sugar and serve with ice or keep refrigerated until ready to serve.

Abricot/Caribbean Apricot Juice

Ingredients

1 caribbean apricot
Sugar to taste 
water 
ice

Instructions

Rinse the apricot in water. 

Peel the fruit, remove the second skin which is white, remove the core and cut into halves or quarters.

Place all the fruits in a blender with a little water and puree the juice

Add a little bit more water if needed to make it juicier.

Add sugar and serve with ice or keep refrigerated until ready to serve.

Orange Juice

Ingredients 

for 2 people
8 grapefruits
sugar
Ice

Instructions

Wash the oranges in cold water to remove dust and insects.

 Peel the fruit if you desire but it is not necessary.

Slice the oranges and in a pitcher add sugar and ice with a strainer on top of the pitcher squeeze the juice out of the oranges.

Mix well and serve with ice or chill until ready to serve

Chadeque/pamplemousse/Grapefruit Juice

Chadeque which is a grapefruit has a bit of a different taste to those found here in the states however the grapefruits that you find here can still do the job.

Ingredients 
for 2 people

4 grapefruits
sugar
Ice
small pinch of salt (optional)


Wash the grapefruit and peel the grapefruit, if you do not remove the skin it will have a bitter taste.

Slice the grapefruit and in a pitcher add sugar and ice with a strainer on top of the pitcher squeeze the juice out of the grapefruit.

Mix well and serve with ice.  If you want the grapefruit juice to not have a bitter taste add a dash of salt in the juice.  Chill until ready to serve. 

Some people add a touch of vanilla essence.  

Papaye/Papaya Juice

Ingredients

1 papaya
Sugar to taste 
water 
ice
1/4 teaspoon of vanilla essence or 1 lime juice (optional)

Instructions

Rinse the papaya in water. 

Peel the fruit,  remove the seeds and cut into into chunks

Place all the fruits in a blender with a little water and a bit of ice puree the juice

Add a little bit more water if needed to make it juicier.

Add sugar and other ingredients and serve with ice or keep refrigerated until ready to serve.


Passion fruit Juice

Ingredients

10 passion fruit
Sugar to taste 
water 
ice

Instructions

Rinse the fruits in water. 

Cut the fruit into two halves and with a spoon remove the inside of the fruits and place them in a sieve on top of bowl. 

Strain the fruits with a spoon by adding a little bit of water to aid it through.  

When finished, scrap the fruit at the bottom of the sieve and add it to the bowl, add two cups of water and more if you need to reduce the sourness of the fruits and and mix in the sugar and ice according to your liking.  This juice likes sugar.


Serve with ice or keep refrigerated until ready to serve.


Pomme Canelle/Apple Custard Juice

Ingredients
for 2 people

10 custard apple
Sugar to taste 
water 
ice

Instructions

Rinse the fruits in water. 

Cut the fruit into two halves and with a spoon remove the inside of the fruits and place them in a sieve on top of bowl. 

Strain the fruits with a spoon by adding a little bit of water to aid it through.  

When finished, scrap the fruit at the bottom of the sieve and add it to the bowl and mix in the sugar and ice and strain again if needed.

Serve with ice or keep refrigerated until ready to serve.


Cachiman/Coeur de Boeuf/Annona

Ingredients

8 Cashiman
Sugar to taste 
water 
ice

Instructions

Rinse the fruits in water. 

Cut the fruit into two halves and with a spoon remove the inside of the fruits and place them in a sieve on top of bowl. 

Strain the fruits with a spoon by adding a little bit of water to aid it through.  

When finished, scrap the fruit at the bottom of the sieve and add it to the bowl and mix in the sugar and ice and strain again if needed.

Serve with ice or keep refrigerated until ready to serve.


Sapotille/Sapote Juice


Ingredients

3 Sapotes
Sugar to taste 
water 
ice

Instructions

Rinse the sapotes in water. 

Peel the fruit,  remove the core and cut into and cut into halves and dices

Place all the fruits in a blender with a little water and puree the juice

Add a little bit more water if needed to make it juicier.

Add sugar and serve with ice or keep refrigerated until ready to serve.


Tamarind Juice

Ingredients

250 gram tamarind flesh
2liter of water
150 gram of sugar
ice

Instructions

Rinse the tamarind in water to remove dust and insect. rinse well.

Place the tamarind flesh and water in a pot an bring to a boil.  Strain to remove seeds and pulps.  Try to squeeze to get every last drop of the tamarind essence. 

Return the strained tamarind juice to the pot.   Add sugar and bring to a boil.  Once all the sugar has dissolved. Turn of heat and transfer to a pitcher

Serve chilled with ice cubes.

Caimite/Caimito

Ingredients

8 Caimites
Sugar to taste 
water 
ice

Instructions

Rinse the fruits in water. 

Peel the fruits and cut them into chunks and place them in a blender with ice and sugar.  Add a bit of water to aid the blending process until it is well pureed.  

Serve with ice or keep refrigerated until ready to serve.

Jus de canne/Sugar cane Juice

Ingredients

enough sugar cane to produce 4 slices 
Sugar to taste
lemon juice
ginger (optional)
water 
sugar
ice

Instructions

Rinse the sugar cane in water.

Peel the fruit, and cut into small pieces. (it is best if you have a sugar cane grinder) but it not simply try to do it in a blender.

Place all the canes in a blender with a little water and lots of ice, lemon juice, ginger and puree. (add in batches to not overload the blender)

Pass the puree through a sieve to remove seeds.  Filter with a cloth if needed to strain the tiny particals and add a little bit more water if needed to make it juicier.

Add sugar and serve with ice or keep refrigerated until ready to serve.

Malta a lait/Malta with milk

Ingredients

1 bottle of malta
1 can of evaporated milk
1/4 cup of condensed milk
sugar
ice

Instructions


Open the bottle of malta

In a pitcher add all the ingredients including the ice. You can use condensed milk if desired.

Mix well and serve.

Medley de fruits

Ingredients

1 Measure of orange juice 
1 Measure pineapple juice 
1 Measure guava juice (this is the most important, one that gives the soup!) 
1 Measure dark rum 
1 / 2 measuring liquid cane sugar 
few drops of angostura-

Instructions

Mix all ingredients and serve with ice.  This recipe can be done with any type of fruits.


Mabi/Mauby 


Ingredients

3 cup of water
2 star anise
2 sticks of cinnamon 
5 cuts of Mabi tree bark
10 clous de girofle
2 bay leaves
Dry orange peel 
1 teaspoon of vanilla
2 tasses of brown sugar
1 oz of fresh Ginger (optional)


Instructions: 

In a big pot, place all ingredients except the sugar on fire and let it boil.  Allow it to boil for 5 minutes than turn off the fire. 

Cover to allow the flavors to infuse for five hours.  When cold, add the concentrated drink in a bigger pot, strain and add ten cup of water and the brown sugar.  Filter and preserve in a pitcher in the refrigerator.  

Serve with ice.  

Fermented variation
Poor the Mavi into glass bottles and seal with a plug made out of cloth. Do not plug it too tight. The fermentation will create pressure just like a pressure cooker effect!



Put the Mavi bottles in the sun for about 4-6 hours or until you see that it is fermented.



When this is done, place the bottles in the refrigerator so they can get very very cold.

Godrin/Mabi Ananas/Pineapple Mabi


Ingredients
1 to 2 pineapples peeled with about half inch of pineapple flesh attached to peel, chopped into 1 inch pieces (reserve remaing pineapple flesh for other personal consumption if not following one of the last two variations of this recipe)
8 - 12 cups water (the amount of water will depend on each variation of recipe)
2 cups sugar cane juice, raw unrefined sugar, or honey (to taste) (if using sugar, dissolve in 1 cup very hot water)
1 lime, juiced (optional)
8 ounces ginger root, cut into small chunks (optional) or a few cinnamon sticks, cloves, and/or star anise
Instructions
  • FOR THE TRADITIONAL FERMENTED DRINK
    • Place peel and sweetner of choice (and spices of choice if using) in a one gallon container that has a cover.
    • Add enough water to top it off.
    • Seal the container.
    • Leave the bottles in a sunny or warm area minimum overnight and maximum 5 days (more days = more fizz).
    • Mix in lime juice, if using.
    • To serve, chill in refrigerator.


OR IF YOU PREFER THE QUICKER ROUTE

    • Combine all ingredients in large pot.
    • Bring to boil.
    • Lower heat.
    • Simmer partially covered for 1 hour, stirring occasionally.
    • Let cool down (unless you'd like to drink it warm or hot like cider).
    • At this point you can choose to strain or not.
    • You can drink it immediately or let it rest refrigerated to allow the spices and pineapple flavor to concentrate.

THE FOLLOWING ARE TWO VARIATIONS FOR USING THE WHOLE PINEAPPLE AND NOT JUST THE SKIN:
  •  IF YOU USE A BLENDER:
    • Cut pineapple flesh into one inch chunks, removing and discarding core.
    • Puree in blender until smooth.
    • Strain into large bowl through fine-mesh strainer.
    • Reserve pulp. Reserve juice.
    • Place the peel (and spices of choice, if using) in a pot with 5 cups very hot water.
    • Add reserved pulp to peel mixture.
    • Cover.
    • Refrigerate 5 hours.
    • Strain.
    • Add to reserved pineapple juice. Set aside.
    • Discard pulp and peel.
    • If using, puree ginger with 2 cups of cool water.
    • Transfer to small saucepan.
    • Bring to boil over medium-high heat.
    • Remove from heat.
    • Let cool to room temperature.
    • Strain.
    • Add ginger mixture to pineapple juice.
    • Add half cup sweetener of choice at a time until it is sweetened to your taste.
    • Add lime juice, if using.
    • Add extra water as necessary to make 1 gallon.
    • To serve, chill in refrigerator. 



IF YOU DON'T USE A BLENDER:

    • Transfer pineapple peel (and spices of choice, if using) to a deep pot. 
    • Cut pineapple flesh into one inch chunks, removing and discarding core.
    • Add to pot.
    • Add enough water to the pot to just cover pineapple.
    • Bring to rapid boil on high.
    • Lower heat slightly to medium-high and continue to boil until pineapple and skin are soft and mushy.
    • Remove pot from stove.
    • Cover pot completely.
    • Let stand 8 hours or overnight at room temperature.
    • Strain to remove pineapple peel.
    • Use the back of a large spoon to press and force liquid through strainer. 
    • Strain a second time through a clean cotton kitchen cloth to strain out finer particles.
    • Use your hands to squeeze cloth with all your might and get as much of the juice out as humanly possible.
    • Add half cup sweetener of choice at a time until it is sweetened to your taste.
    • Add lime juice, if using. 
    • To serve, chill in refrigerator. 


Various soft drinks and beer from BRANA


- bids5 - ww3