Guavaberry Wine Virgin Islands St Martin Recipe

How to Make Guavaberry Wine Virgin Islands St Martin

1. Gently rinse 2 lbs of guavaberries with a small amount of water.
2. Clean the berries by popping them and removing the seeds. Set aside.
3. Rinse the seeds thoroughly, strain the liquid, and reserve approximately 1 cup of this liquid.
4. Place 1.5 lbs of the seedless guavaberries in a large pot. Reserve ½ cup yellow guavaberries and ½ cup red guavaberries for later.
5. Add the reserved seed liquid (about 1 cup) and 2 cups of brown sugar to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer until the berries are soft (approximately 20-30 minutes), stirring occasionally.
7. The resulting juice should have a medium syrup consistency or be sticky when cooled.
8. Mash or grind the reserved ½ cup yellow and ½ cup red guavaberries. Add 1 cup of the strongest, oldest rum you have available to the mashed berries and mix well.
9. Once the berry mixture from step 7 has cooled, add the following: 1 cup pitted prunes, 1 cup raisins, 1 vanilla bean (split and scraped), 1/2 cup dried sorrel, 1 inch piece of ginger root (peeled and sliced), and 1 cinnamon stick.
10. Gently stir to combine everything.
11. Carefully pour the mixture into sterilized bottles, cork tightly, and secure the corks with wire.
12. Store in a cool, dark place or cellar for at least several months, allowing the flavors to meld and mature. The longer it ages, the better it will taste!
13. After several months, strain the liqueur through a fine-mesh sieve or cheesecloth to remove solids. Re-bottle and enjoy! (Caution: Guavaberries can stain permanently.)