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fruit-cocktailBy Minna LaFortune

News Americas, NEW YORK, NY, Fri. Oct. 21, 2016: The Fall season is upon us and as we approach the end of October, chefs and cooks start their various preparations for the upcoming festive holidays.

To prepare successfully, all the details of the festive holiday meals must be considered. For Caribbeans in the region and in the Diaspora , the soaking of dried fruits and the purchase of port wines for this purpose is an essential activity that should be undertaken.

I like to also making my own cocktail drink blends and do taste tests with friends and family. Creating my own cocktail drinks adds interests and a an element of surprise to the meal and creates conversation.

I also like to try out various non- traditional desserts to serve with the traditional ones. This year I will be serving my No-Churn mango ice cream, on both my Thanksgiving menu and Christmas menu.

My fresh salad choices are also given test runs and the various feedback duly noted.

Today I will share with you my recipe for a great homemade tropical fruit cocktail drink for the holiday.

Homemade Tropical Fruit Cocktail


1 small pineapple (puréed)

1 small orange quartered

2 lbs Guava Puréed

2 cups molasses

1 packet Yeast

1 gallon water

3lbs sugar


Mix all the ingredients except the yeast together in a clean large pot.

Put to boil for 10 mins.

Cool to room temperature.

Add yeast.

Mix the mixture thoroughly.

Pour in a glass container or plastic bowl.

Cover the container with sheets paper towel.

Keep the container with mixture in the kitchen counter for 5 to 7 days.

Filter the fermented mixture using coffee filters and a strainer.

Add more sugar as needed.

Serve chilled.

Bon Appetite!


EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at









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