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Virgin Islands Cooking by Carol M. Bareuther
Virgin Islands Cooking
Carol M. Bareuther


Guavaberry Liqueur

by Carol M. Bareuther

Guavaberries are small red or yellow fruits about the size of cranberries. They usually ripen in late fall, which is why products made from them, like guavaberry liqueur, are associated with the Christmas holidays. To make guavaberry liqueur, the berries are mixed with Virgin Islands own Cruzan rum, spices, dried fruits and a few other ingredients. Then, the mixture is allowed to stand and ripen. The secret to making excellent guavaberry liqueur is to use a bit of last years batch, when making a fresh batch for the New Year.

Yield: 24, 4-ounce servings
Nutrition: 170 calories, 0 grams fat, 0 milligrams cholesterol and 53 milligrams sodium per serving.


  • 1 pound red guavaberries
  • 1 pound yellow guavaberries
  • 1 pound brown sugar
  • 2 bottles Virgin Islands rum
  • 1 pound prunes
  • 1 pound raisins
  • 3 sticks vanilla beans
  • 1 pound sorrel
  • pound ginger root
  • 3 sticks cinnamon bark

Rinse berries with a small amount of water. Clean by popping berries and removing seeds. Rinse seeds, strain and save liquid. Put seedless berries into a large pot, but reserve -cup yellow and -cup red berries for later use. Add liquid saved from rinsing seeds into the pot and add brown sugar.
Boil mixture until berries are soft. The juice should be a medium syrup consistency or sticky when cool. Mash or grind berries that were saved and mix with strongest old rum available. To the cooled mixture, add prunes, raisins, vanilla beans, sorrel, ginger root and cinnamon bark. Pour into bottles, cork and wire down securely. Store in a dark place or cellar for several months. When guavaberry liqueur is fully ripened (the taste will tell), strain and re-bottle for use.

Be careful - guavaberries can leave a permanent stain on clothes!

More recipes by Carol Bareuther

Recipe Carol M. Bareuther, 1992, 2003 - Copyright CaribSeek 2003 - All Rights Reserved - Web Published: January 06, 2003