Sorrel Punch Recipe – The tangy taste of sorrel (spiked with a shot of rum, if you like) is the perfect Caribbean drink during the holidays.

Ingredient:

• 1 cup sorrel petals (available in Caribbean markets)
• 2 whole cloves
• 1 2 inch cinnamon stick
• 1/2 slice ginger, peeled
• 1/2 cup light brown sugar
• 1 tablespoon fresh lime juice

How to Make Sorrel Punch:

In a large saucepan, combine sorrel flowers, cloves, cinnamon stick, ginger and sugar with 4 cups water. Bring to a boil and reduce to a simmer, stirring constantly until sugar is entirely dissolved (approximately 2 to 3 minutes). Cover, remove from heat and allow to cool completely. Remove and discard tea bags, cinnamon and cloves.

Fill a large pitcher half-full with ice and add 4 cups of cold water. Pour sorrel mixture into the pitcher, add rum if desired, and mix well. ~ Makes 1 Quart

Recipe adapted from caribbeantravelmag.com – Photo by: Courtesy of 365 Antigua

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This classic Spiny Lobster Bisque Recipe is a delicious way to enjoy the Caribbean Spiny lobster.

Ingredients:

• 2 cups of milk
• 3 cups of cream
• 4 tablespoons of butter
• 1/2 cup of tomato puree
• 1 clove of garlic, minced
• 1/2 pound of fresh lobster
• 1/4 cup of all-purpose flour
• 1/4 cup of minced green onions
• 1 tablespoon of minced fresh dill
• 2 tablespoons of dry cooking sherry
• 1/4 teaspoon of pepper hot-pepper sauce to taste
• 1 teaspoon of salt

Method

First boil or steam the lobster. Cool and roughly cut the lobster into bite size pieces and set aside. In a large saucepan, melt the butter. Next stir in the green onions and the garlic and saute until the onions are transparent. Now blend in the flour. Cook stirring constantly to blend in with the flour and the butter. Slowly, add in the milk along with the cream, stirring until the mixture is a nice and thick texture. Finally, add the lobster, salt, puree, sherry, tomato, dill weed and pepper. Simmer covered for about 15 minutes.

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Plantain Turnovers Recipe ~ Caribbean Style: It’s amazing how such simple ingredients can create something so tasty.

Shortcrust Pastry Ingredients:

• 150 g (6 oz) plain flour
• 1 ml spoon (1/4 teasp.) salt
• 75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
• cold water to bind

Filling Ingredients:

• 4 ripe plantains
• 1 tablespoon ground cinnamon
• ¼ cup brown sugar
• ¼ cup melted butter

Cooking Instructions:

Peel and slice plantains lengthwise thinly. Then cut into 3″ pieces. Combine sugar and cinnamon in a bowl. Then melt butter in a pan over heat and allow to cool slightly. Prepare pastry and roll out on floured board.

Cut into oblong pieces approx. 21/2″x4″. Dip plantain piece by piece into melted butter and then roll into sugar mixture. Then place on to pastry rolling over and sealing at both ends with a little water. Brush with milk, place on greased cookie sheet and bake at 375F until golden brown. Serve warm.

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