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Thursday, August 16, 2007

Jamaica is known not only for its Tropical drinks but natural Fruit juices as well. As long as its growing in your home, you can juice it. Most commonly known is Mango Juice, but because Jamaica is so diverse in its fruit selection, anything can be used.

Enjoy some Jamaican Recipes below.


This carrot juice drink, made mostly on Sundays, is the crowned king of Jamaican dinner juices. This is only one of the methods we use to make this juice.


2lbs. Carrot

1 can Condensed Milk

¼ lb Sugar

2 tablespoon nutmeg

2 tablespoon vanilla flavoring

3 cups water


Electric Blender

Fine grain strainer

Wash the carrots to remove any dirt or foreign matter, then cut the carrots into tiny pieces, let us say 1/8 inch (please, do not measure the pieces just estimate).

Put carrots into the Electric Blender one handful at a time until the Blender is ¾ ways full, each time. Add about ½ cup of water to the carrots in the Blender. Turn the Blender switch to puree and allow carrots to process until they are ground to a pulp.

Remove pulp and place into a large mixing bowl. Add 1 cup water to pulp. Using your clean hand, squeeze the pulp in your palm, allowing the juice to flow through the strainer.

Put the squeezed pulp on a plate to the side. Repeat this process until all the pulp is squeezed.

Add water to the squeezed pulp that you put on a plate earlier, in a mixing bowl.

Squeeze this pulp again. Drain carrot juice into another container through the strainer so as to stop any remaining pulp from getting into the final product.

Mix in the condensed milk with the carrot juice, add sugar to taste. Add nutmeg and vanilla flavoring.

You can add more water or more ingredients if you like, to bring about the taste you desire.

You could add a capful of J Wray & Nephew white rum to the mixture to enhance the flavor, if you know what I mean.


P.S: To make carrot/beet juice, just add 1 beet to the carrot when you are blending the carrots.


Stout Punch

1 Guinness Stout (12 oz.)

2 cups Rum Raisin Ice Cream

1 Egg or Egg White

2 tbsp. Sugar

¼ cup Sweetened Condensed Milk

1 tsp. Grated Nutmeg

1 tsp. Vanilla

1 cup Crushed Ice


Add egg, sweetened condensed milk, and sugar to an Electric Blender. Turn selector to whip for two minutes, and then stop.

Add ice cream, and then turn the selector to puree for a minute. Now add ½ bottle of the stout to the mixture, allow the froth to set a little.

Turn the selector to puree for a minute. Add the rest of the stout and vanilla. Puree again… then taste the “blem.” If it’s not sweet enough add more sweetened condensed milk to taste.

When you get the right taste, add the crushed ice to the mix and turn selector to whip for two minutes.

Serve in small glasses and sprinkle nutmeg on each drink.

Culture Juice:

Add Carrot Juice to this mix and you get Culture Juice.

You may want to reduce the amount of ice cream in this drink before you do this combination.




4oz. Rice

l lb. Sugar

1 gal. Water

¼ lb. Ginger Root (Chopped)

4oz. Sorrell

Put all the ingredients in a large plastic bowl, large enough to hold 2 gallons of water.

In a large pot, bring water to a boil, and then pour water into container with all the ingredients. Steep for about 4 hours.

Strain the drink into another large container, discard the remains.

Let the solution cool to room to temperature, and then sweeten to taste with sugar.

When the ingredients have cooled enough, put the container in the refrigerator to cool overnight.

Serve this drink with ice in 8oz. glasses.

You may add a little Jamaican White Rum or Red Label Wine to enhance the flavor.

I do not recommend using rum if you are going to serve this drink to children. Instead, add a little lemon juice to twist this delicious drink. Nuff said.

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