Saturday, November 10, 2012

How to Make Genip Juice

Genip harvesting this year was short and sweet.  The tree anchoring our driveway bared fruit late this year and we are going away in a week's time.   If the genips aren't harvested, next year's fruit will turn out sour.  Luckily we have passer-byers who are more then willing to help...themselves.  But we don't mind in the least!  Our tree produces an abundant amount of fruit plenty to keep and plenty to share.  Genips are a good source of fiber, calcium and viatmin A.  Along with minerals such as iron, phosphorus and niacin.  And the genips this year are really goooooood!
Every year I make genip rum from our harvest but this year I also wanted to make a non-alcoholic version so that Milan could partake in the family tradition.  I also had a lot of mamoncillos (genips en español) to use up at one time.  Non-alcoholic Genip Juice was my solution, here's my recipe.

Genip Juice:
80 genips
8 cups of water
1 vanilla bean split in half lenghtwise  (you can substitute vanilla extract but it really isn't as good)
1 cinammon stick
1/3 of a Freshly Grated Nutmeg Seed
3 tablespoons of Light Amber Agave Nectar (You can substitute brown sugar but I like to use healthier alternatives to sugar whenever possible.  I've also tried honey but find it to be overpowering.)
Squeeze of Lime juice

  1. Peel genips and place into a medium to large saucepan. 
  2. Add remaining ingredients except for the agave to the saucepan.  
  3. Bring to a boil and reduce to a simmer.  Simmer for about 30-45 minutes, just until the aromas of the spices are released and the pulp from the fruit looks exhausted.  
  4. Turn off the heat and stir in the Agave.  Let stand until it cools.  Taste it to make sure the sweet and spice combo works for your palate.  Adjust accordingly if necessary.  
  5. Strain the juice and chill in the fridge.  
  6. Add a squeeze of lime and enjoy!  
I forgot to mention, wear old clothes when working with genips.  They stain and the stains are permanent. 

We are LOVING this juice!  And unlike genip rum, you don't have to wait 30 days to enjoy it.  I had a lot of genips and made a lot of juice.  You can easily scale back the recipe (about 20 genips to 2 cups of water reducing the spice and agave accordingly).   I froze about half of it in ice cube trays then transfered into a ziplock freezer bag.  I plan to use the cubes in cocktails (hmmm..perhaps champagne?) and for kid-friendly popsicles.   

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