Guavaberry Rum Liqueur
Guavaberry liqueur is associated with year-end celebrations on Saint Martin. This home version infuses guavaberries and warm spices in rum for four weeks, then strains the liqueur into a clean bottle.
Prep
672h 15m
Cook
10m
Serves
12
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Infusion
- 300gGuavaberry (fresh or frozen)
- 750mlWhite Rum
- 1pcsCinnamon Stick (whole)
- 6pcsClove (whole)
- 4gAllspice (lightly crushed)
Syrup
- 200gCane Sugar
- 200mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the cane sugar and water in a small saucepan and heat gently until the sugar dissolves. Cool completely.
- 02
Place the guavaberry, white rum, cinnamon stick, cloves, and allspice in a clean, dry glass jar.
- 03
Pour in the cooled syrup, stir, and seal the jar.
- 04
Keep the jar in a cool, dark place for four weeks, shaking it gently every few days.
- 05
Strain the liqueur through a fine sieve or clean cloth, pressing lightly on the fruit.
- 06
Transfer to a clean bottle, seal, and let it rest for several days before serving.
- 07
Serve in small portions, chilled or over ice.
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