Tis the season for energy, and in Trinidad and Tobago, energy doesn't come in the form of a tablet. We love to drink our energy blasts in a Styrofoam cup filled to the brim with a cold, frothy, tasty punch.
Chances are you've enjoyed a blend from your neighbourhood punch man. You can't miss the painted carts with their rows of blenders going a mile a minute, plus they always have signs placed next to them displaying their combos. From the basic peanut to some 'bombs' boasting ingredients such as beetroot, wheat germ and even linseed, bet your bottom dollar that after drinking one, you feel like you can do anything.
Not to take away from the punch man's trade, but lots of us can enjoy homemade versions of a good punch from our very own kitchens, and this week's Eye Food puts the focus on two popular blends that I am sure you're familiar with; Seamoss and Soursop. So, break out the blender and get your ingredients together, and enjoy the results of your efforts!
SoursopPunch
Ingredients
�2 1 soursop, peeled
�2 2 cups water
�2 6-8 tablespoons condensed milk
�2 Salt and Sugar
�2 Angostura bitters
Method
�2 Crush the soursop in a bowl with � the water.
�2 Pound it well and pass through a sieve to extract the juice.
�2 Add the remaining water, milk and a pinch of salt. Mix well.
�2 Add sugar and stir until dissolved. Strain, chill and serve with bitters.
Seamoss Punch
Ingredients
�2 1 lb seamoss
�2 1 lime
�2 Angostura bitters
�2 Milk
�2 Sugar to taste
Method
�2 Soak sea moss with lime juice overnight.
�2 Wash thoroughly and cook in pressure cooker for 20-30 minutes or until the sea moss resembles a mass of jelly.
�2 Cool, add milk and sugar to taste and blend in your blender.
�2 Flavour with bitters and serve with crushed ice.