St. Martin's specialty : Guavaberry Rhum
The guavaberry is a fruit that grows in the islands and is also a liqueur produced from the fruit.
It is called guavaberry, mirto or murta in Puerto Rico; Guavaberry in Saint-Martin and Saint-Eustache; guaveberry guayabillo in Guatemala; coconut-carette, cherry-cherry, in Guadeloupe and Martinique Produced before from aged rum, it is now made from white rhum, brown sugar, wild guavaberries that grow in the hills in the centre of the island and spices.
The Guavaberry is traditionally drunk for Christmas in Saint-Martin families and each family usually has a bottle to share during this season.
• 10 cups of guavaberries
• 16 cups of rhum
• 2 cinnamon sticks
• 5 to 6 cups of sugar
• 2 cups of water
• 2 vanilla sticks
Using a colander to rinse guavaberries with cold water, but retain seeds. Steep guavaberries in rhum for approximately 2 weeks to a month.
When ready, combine sugar, cinnamon, and water in a saucepan. Bring to a boil over moderate heat and boil for approximately 10min. Remove from heat and add the vanilla. Let to a cool.
Pour cooled syrup over guavaberries and rhum. Stir well and bottle. Serve as cordial after drink.
Drink with moderation