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Jerk Fish

I enjoy cooking my Jamaican Jerk Fish when the sun is shining, and I have the grill on outdoors. One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on the flavor and grills well on the BBQ. I marinate whole fish in my homemade Jamaican jerk marinade for at least four hours for maximum flavor.

A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

My best Jamaican jerk fish recipe uses my homemade Jamaican jerk marinade, which has the perfect balance of sweet, sour, salty, and spicy flavors. I use a combination of Scotch bonnet peppers, onions, thyme, garlic, and ginger, then add seasoning and other flavorings like vinegar, brown allspice berries, and ground spices to the mix.

I like to make my own marinades; that way, I can make them to suit my own palette. Feel free to adapt the flavors to suit your taste. For example, I like a spicy jerk marinade, so use 4 Scotch bonnet peppers, but if you prefer yours milder, cut back on the peppers.

Once the marinade is made and the fish has been washed, I coat the fish in the marinade and set it aside to marinate for at least 4 hours, but longer if time allows. Then I cook it over white-hot charcoal to add that smoky flavor.

If you love the fiery hot, spicy flavor of jerk marinade, then try some of my favorite jerk recipes, my jerk salmon, Jamaican jerk seasoning, Jerk bbq sauce, Jerk shrimp, Jamaican jerk chicken,  Jamaican jerk chicken soup, or this tender jerk pork in the air fryer.

For other recipes where I cook whole fish, try my Air fryer whole fish, Oven-roasted whole fish, or my steamed fish.

Ingredients

Here's what you will need to make the best jerk fish:

  • Fish - I use whole white fish, which are gutted and scaled.
  • Lime - I used lime in the water for rinsing the fish.
  • Jerk marinade - I use my own Jamaican jerk marinade.
Jamaican jerk fish recipe ingredients.

How to make Jamaican jerk fish

Start by soaking your fish in cold water and rubbing the fish with lime or vinegar. Rinse and pat the fish dry using a paper towel. Cut 3 slits into each side of the fish.

A silver bowl filled with six snapper fish soaking in cold water and lime.
A plastic box with two whole snapper fish, gutted, scaled and with 3 slits cut into each side.

In a large dish, evenly coat the whole fish with the Jamaican jerk marinade. Be sure to get the marinade inside the fish as well. Cover the dish and let the fish marinate in the fridge for at least 4 hours, or overnight for the best flavor.

fish marinating in jerk marinade

Preheat your grill to medium heat. If you're using a charcoal grill, allow the coals to burn until they're covered with white ash.

Two whole snapper fish cooking on a charcoal grill.
Two whole snapper fish cooking on a charcoal grill.

Place the marinated fish on the grill. Cook each side for 7-8 minutes, or until the fish is opaque and flakes easily with a fork. The skin should be slightly charred.

Once done, carefully remove the fish from the grill. Let them rest for a couple of minutes before serving.

A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.

Other methods for cooking Jamaican jerk fish

You can also cook this jerk fish in our oven or air fryer:

Oven: Place the fish on a sheet pan and place it in a preheated oven of 425 degrees Fahrenheit. Roast the fish for 25-27 minutes. 

Air Fryer: Place each fish in an air fryer basket and air fryer on 400 degrees Fahrenheit for 14-16 minutes. Cook the whole fish in batches, and do not overlap. 

Expert Tips

These tips will help you make the best Jamaican jerk fish you've ever tried. 

  • Marinate the fish for at least 4 hours or overnight if time allows. The longer the marinate, the better the flavor.
  • I recommend scoring the fish by cutting diagonal lines in the skin before you season it. This ensures you get maximum flavor into the fish.
  • Only grill the fish once the charcoal is white, any earlier and you will burn the fish.
  • If you want to check the internal temperature of the fish once it’s cooked, a probe thermometer is the easiest way to do this.
A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.

Flavor variations

  • This recipe typically uses whole snapper, but would also work with sea bass, tilapia, bream, or trout.
  • I used lime to soak the fish, but you could also add vinegar or lemon to the water.
  • I've used my own Jamaican jerk marinade, but you can buy a store-bought marinade if you don't want to make your own. My favorite store-bought marinade is Walker's Wood. You could also add some dry seasoning, like this fish seasoning, to the fish before adding the marinade. Or simply season it as is.
  • Add some sprigs of fresh thyme to the cavity of the fish when you are cooking it.
  • For extra citrus, add slices of fresh lime to the cavity of the fish while it is being cooked.

What to serve with jerk fish

I love to serve whole jerk fish with wedges of fresh lime, and a few vegetable sides like my Jamaican coleslaw and Jamaican cabbage. Also served is my Jamaican festival, a delicious fried sweet dough, which is the perfect side dish with my favorite Jamaican recipes. If I'm grilling outdoors, I would like to have a glass of Jamaican rum punch in my hand, pure sunshine in cocktail form.

How to pick whole fresh fish from the market

Don’t be intimidated about buying whole fish from the market. Here are my tips for buying fresh whole fish.

  1. Look for clear eyes: The eyes of the fish should be clear, bright, and bulging, indicating that the fish is fresh.
  2. Check for firm flesh: The flesh of the fish should be firm to the touch and should spring back when pressed.
  3. Smell the fish: Fresh fish should have a mild smell, not a strong or unpleasant odor. If it smells overly fishy, it may not be fresh.
  4. Look for bright and shiny skin: The skin of the fish should be bright and shiny, indicating that it was recently caught and is fresh.
A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.

How to store

Make ahead: The fish is marinated in the Jerk marinade for at least 4 hours before grilling, but can be prepared the night before and left to marinate overnight.

To refrigerate: I recommend that you enjoy your fish served warm straight from the grill when it is at its best, as I find fish overcooks really easily when reheated. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. When ready to enjoy, place in a hot oven to warm through, taking care not to overcook the fish and dry it out.

To freeze: I don't recommend freezing this whole grilled snapper; it's a dish best served straight from the grill.

FAQs

Why soak fish in vinegar before cooking?

Soaking fish in vinegar water, or lime juice as I've done here, helps to season the fish and you will end up with tender, sweeter tasting fish. The acid also helps to firm up the fish, which helps it to hold its shape when cooking.

What fish is best for grilling?

I prefer to grill large whole fish like snapper, sea bass, tilapia, bream, salmon or trout. These fish are thicker and cook better on the grill than thin filets of fish. If cooking thin filets of fish on the grill, I would recommend wrapping them in foil, rather than placing directly onto the grill.

How long will it take to cook a whole snapper?

The length of time will depend a lot on the size and thickness of the fish. Snapper fish should be cooked to an internal temperature of 145°F (63°C) when measured at the thickest part, ensuring it's opaque and flakes easily with a fork for safe consumption.

Is jerk marinade really spicy?

Yes, this is a spicy sauce, but as with all marinades, you can adapt the flavors to suit your palette. I use 4 Scotch bonnet peppers, as I like my food spicy. However, cut back on the peppers if you prefer a milder sauce.

If you have tried this Jerk Fish recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.
Print Recipe
5 from 1 vote

Jerk Fish

Jamaican Jerk Fish is great to cook when you have the grill on. One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on flavor and grills well on the BBQ.
Prep Time15 minutes
Cook Time14 minutes
Marinating Time4 hours
Total Time4 hours 29 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: best jamaican jerk fish recipe, Jamaican jerk fish, Jamaican jerk marinade, jerk fish
Servings: 6
Calories: 903kcal
Author: Tanya

Ingredients

  • 6 whole white fish gutted and scaled
  • lime , lemon or vinegar for rinsing fish
  • ¾ cup Jamaican jerk seasoning

Instructions

  • Start by soaking your fish in cold water and rubbing the fish with lime or vinegar. Rinse and pat the fish dry using a paper towel. Cut three slits into each side of the fish.
  • In a large dish, evenly coat the whole fish with the Jamaican jerk marinade. Be sure to get the marinade inside the fish as well. Cover the dish and let the fish marinate in the fridge for at least 4 hours, or overnight for the best flavor.
  • Preheat your grill to medium heat. If you're using a charcoal grill, allow the coals to burn until they're covered with white ash.
  • Place the marinated fish on the grill. Cook each side for 7-8 minutes, or until the fish is opaque and flakes easily with a fork. The skin should be slightly charred.
  • Once done, carefully remove the fish from the grill. Let them rest for a couple of minutes before serving.

Notes

Fish should be cooked to an internal temperature of 145°F (63°C) when measured at the thickest part, ensuring it's opaque and flakes easily with a fork for safe consumption.
You can also cook this jerk fish in our oven or air fryer.
  • Oven: Place the fish on a sheet pan and place in a preheated oven of 425 degrees Fahrenheit. Roast the fish for 25-27 minutes.
  • Air Fryer: Place each fish in an air fryer basket and air fryer on 400 degrees Fahrenheit for 14-16 minutes. Cook the whole fish in batches, and do not overlap.

Nutrition

Calories: 903kcal | Protein: 185g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 333mg | Sodium: 576mg | Potassium: 3753mg | Vitamin A: 954IU | Vitamin C: 14mg | Calcium: 288mg | Iron: 2mg

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Dehydrated Strawberries

Dehydrated strawberries make the best snack. They can be enjoyed in many ways - from eating them in their dehydrated state to creating recipes like strawberry powder.

dehydrated strawberries on white board

This post contains affiliate links, please read my full disclaimer here.

I've been obsessed with my dehydrator for years, and I am excited to share how I like using mine. I love dehydrating all kinds of fruits, vegetables, and herbs. But one of my all-time favorites is dehydrated strawberries.

Dehydrated strawberries are a versatile pantry staple and a great way to preserve fresh strawberries. Add them to oatmeal, yogurt, trail mix, or granola. You can also eat them as strawberry chips. Dehydrating strawberries offers multiple advantages, including extended shelf life and flavor preservation - perfect for long-term storage and usage!

Ingredients

Strawberries - fresh, ripe strawberries work best for dehydrating.

fresh strawberries in colander

Tools Needed for Dehydrating:

  • Dehydrator - One with temperature and time controls is ideal.
  • Oven (although not my preferred choice)
  • Air Fryer (most modern air fryers feature dehydrating capabilities)
  • Cutting board and a sharp knife - for prepping the berries.
  • A strawberry huller - to remove the stem from the strawberries.

How to Prepare Strawberries for Dehydrating

Begin by washing and drying the strawberries before hulling them and cutting them into uniform-sized pieces measuring ¼"- ⅜ " thick. Doing this ensures even drying throughout the drying process.

How to Dehydrate Strawberries in a Dehydrator

Spread strawberry slices on dehydrator trays. Adjust the temperature to 135 degrees Fahrenheit and set the timer for 8-12 hours.

Your strawberries will be ready to dehydrate once they feel leathery and pliable when touched, not wet or sticky. Keep dehydrating until you get the texture you want. Let them cool, then store them in an airtight container.

fresh sliced strawberries on dehydrator rack
dehydrated strawberries on dehydrator rack

How to Dehydrate Strawberries in an Oven

For oven-dehydrated strawberries, line a baking sheet with parchment paper and heat the oven to its lowest temperature, which is usually between 175 degrees-200 degrees Fahrenheit. Spread strawberry slices out in an even layer on this sheet before placing them in the oven.

Bake the slices for 4-6 hours, checking them every hour until desired texture has been reached. They should be leathery yet pliable, not wet or sticky. Allow to cool before storing in an airtight container.

This method takes the longest. I prefer the results of dehydrated strawberries from the dehydrator. They had a better texture and retained a bright red color. Oven-dried strawberries were slightly brown.

dehydrated strawberries on parchment paper after dehydrating in oven
close up photo of dehydrated strawberries on parchment paper

How to Dehydrate Strawberries in an Air Fryer

For air fried strawberries, put the strawberry slices evenly in the basket to dehydrate strawberries in an air fryer. Set the air fryer to 135 degrees Fahrenheit and fry for 4-6 hours on the lowest setting, checking every 30 minutes. Allow to cool before storing in an airtight container.

fresh strawberries in air fryer basket
strawberries after dehydrating in air fryer basket

How to Store Dehydrated Strawberries

When it comes to storing dehydrated strawberries, choosing the appropriate container is key in maintaining their freshness and flavor. Popular methods for packaging dehydrated strawberries are Mason jars or vacuum sealing.

Mason Jars: Fill each Mason jar with dehydrated strawberries, leaving some space at the top for air circulation. Seal tightly to create an airtight environment.

dehydrated strawberries in glass jar

Vacuum Sealing: Evenly distribute the dried strawberries among several vacuum seal bags, then use a vacuum sealing machine to extract any air and seal the bag securely.

When stored properly in an airtight container in a cool, dark location, dehydrated strawberries can last for up to one year, sometimes longer, as long as any signs of spoilage or moisture buildup are regularly checked for.

Selecting the Ideal Strawberries

When choosing strawberries for dehydrating purposes, aim for ones that are sweet, firm, ripe, and firm - although smaller berries tend to dehydrate faster than larger ones. Avoid any strawberries which have softened over time or appear moldy.

Use organic strawberries if possible. When dehydrating frozen ones, allow them to defrost fully before beginning.

How to use Dehydrated Strawberries

My dehydrated strawberries make an ideal snack without added sugars or artificial ingredients. I enjoy snacking on my dehydrated strawberries regularly as they retain their natural sweetness while providing essential vitamins, minerals, and fiber for healthful living.

Use them in your favorite recipes without adding additional liquid, such as baked goods or oatmeal, without needing additional moisture.

Dehydrated strawberries can easily be transformed into strawberry powder. To do this, dehydrate them until crisp before placing them into a blender or food processor and processing until a fine powder forms.

The strawberry powder makes an exquisite beverage when added to milk or water—store the strawberry powder in an airtight jar.

strawberry powder in glass jar

How Can I Stop Berries From Turning Brown When Dehydrating

While dehydrating in an air fryer or dehydrator won't lead to the browning of strawberries, dehydrating in an oven might. By treating with lemon juice treatment before dehydrating in the oven, browning can be reduced significantly and the color preserved.

Mix equal parts lemon juice and water in a small bowl, then dip sliced strawberries in it, being sure to cover each piece completely. Shake off excess liquid before placing your strawberries onto a clean, dry surface such as a tray for further drying.

Conditioning Dehydrated Strawberries

After dehydrating strawberries, it's essential to condition them for long-term storage. Conditioning refers to evenly dispersing any residual moisture within the dehydrated food product - this will prevent mold growth as well as condensation from occurring inside storage containers.

Shake your container daily for one week to ensure the strawberries remain pliable and don't stick together. If condensation forms inside your container, return it back to the dehydrator for additional drying time.

Conditioning may not be necessary if your intent is short-term storage. I usually eat these within a week. They are that just that good!

Rehydration Process

To rehydrate dried strawberries, simply soak them in warm water until they reach the desired texture. Drain any excess liquid, pat the strawberries dry with paper toweling, and use them in recipes or as snacks!

Rehydrated strawberries make an excellent alternative to fresh fruit when adding flavorful touches to dishes such as oatmeal, muffins, and scones.

Frequently Asked Questions

What are the taste and texture characteristics of dehydrated strawberries?

Dehydrated strawberries offer a concentrated sweet taste with textures ranging from soft and pliable to crisp depending on drying method and duration; as these strawberries become crispier as time progresses.

Are whole strawberries suitable for dehydration?

Full strawberries do not lend themselves well to dehydration as their size and shape make it hard for moisture to escape easily, thus unevenly dissipating in the drying process. Slicing your strawberries into small, evenly-sized pieces facilitates more efficient and quicker dehydration.

What is the best temperature for dehydrating strawberries?

The best temperature for dehydrating strawberries is between 130-140 degrees Fahrenheit. However, if you have a dehydrator that only dehydrates at a temperature of 165 degrees, your strawberries will be fine. Just not that they will be finished dehydrating in less time.

I hope you enjoy these Dehydrated Strawberries as much as we do. If you have tried dehydrated strawberries, we'd love to know your thoughts. Please feel free to leave us a comment below and tell us what you think.

dehydrated strawberries on white board
Print Recipe
5 from 1 vote

Dehydrated Strawberries

Dehydrated strawberries make the best snack. They can be enjoyed in many ways - from eating them in their dehydrated state to creating recipes like strawberry powder.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Snack
Cuisine: American
Keyword: dehydrated strawberries
Servings: 4
Calories: 36kcal
Author: Tanya

Equipment

Ingredients

  • 1 lb strawberries

Instructions

  • Remove the stem and white part of the strawberries and cut them into uniform-sized pieces measuring ¼"- ⅜ " thick.

Dehydrator Instructions

  • Spread strawberry slices on dehydrator trays. Adjust the temperature to 135 degrees Fahrenheit and set the timer for 8-12 hours. Dehydrate until desired texture is reached. Let them cool, then store them in an airtight container.

Oven Instructions

  • For oven-dehydrated strawberries, line a baking sheet with parchment paper and heat the oven to its lowest temperature, about 175 degrees-200 degrees Fahrenheit. Spread strawberry slices in an even layer on this sheet before placing them in the oven.
  • Bake the slices for 4-6 hours, checking them every hour until desired texture has been reached. Let them cool, then store them in an airtight container.

Air Fryer Instructions

  • For air-fried strawberries, put the strawberry slices evenly in the basket to dehydrate strawberries in an air fryer. Set the air fryer to 135 degrees Fahrenheit and fry for 4-6 hours on the lowest setting, checking every 30 minutes. Allow to cool before storing in an airtight container.

Notes

  • Your strawberries will be ready to dehydrate once they feel leathery and pliable when touched, not wet or sticky. Keep dehydrating until you get the texture you want.
  • Use fresh, ripe strawberries. Overripe or moldy strawberries should not be used. Properly dehydrated strawberries can be stored for up to 1 year with proper storage.

Nutrition

Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 174mg | Fiber: 2g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 67mg | Calcium: 18mg | Iron: 0.5mg

by 2 Comments

Quick Pickled Strawberries

A delightful tangy twist to the classic summertime fruit - pickled strawberries. Bursting with vibrant flavors, these tangy-sweet gems are a must-try for those seeking a unique experience. Dive into the world of pickled strawberries and discover how this unexpected combination will soon be one of your favorites.

Fresh strawberries in a bowl.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

How beautiful would these strawberries look on toasted bread with cream cheese or goat cheese? Whether you're planning an elegant dinner party, a cozy brunch gathering, or simply seeking a unique twist for your everyday meals, pickled strawberries are a perfect choice.

The pickling process preserves the freshness of the berries while infusing them with a delightful tang. Their versatility allows them to shine in a wide array of dishes, from savory to sweet.

Pickling is fun and delicious! Try my refrigerator pickles, these tangy pickled red onions, or these tasty pickled asparagus.

A mason jar full of fresh pickled strawberries.

Pickled Strawberry Ingredients

  • Water
  • Balsamic vinegar - For this recipe I've used dark balsamic vinegar. Check below for other vinegar options, like white balsamic vinegar.
  • Granulated sugar - Regular white granulated sugar is best for this recipe.
  • Kosher salt - Salt is great for balancing flavors.
  • Fresh strawberries rinsed - Fresh berries should be hulled, rinsed, and sliced in half. Make sure that you're using firm strawberries and not any that have already started to go soft.
  • Basil leaves - Fresh basil leaves are a great flavor addition, try not to skip it.
Pickled strawberry ingredients.

Tools needed for this recipe

  • Small saucepan
  • Mason Jar

How To Make Pickled Strawberries

In a medium saucepan, combine water, balsamic vinegar, sugar, and kosher salt.

Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.

Pickling ingredients added to a saucepan.

Remove the saucepan from the heat and let the mixture cool completely, for about 1 hour.

Once the mixture is cool, prepare the pickled strawberries by placing strawberries and basil leaves in a 24-ounce jar, leaving about ½ inch of space at the top.

Strawberries added to the mason jar.

Pour the cooled vinegar mixture over the strawberries, ensuring the liquid covers all the strawberries. Seal the jar with a lid and let it chill in the refrigerator for at least 2 hours. Chill overnight for the best flavor.

pickling liquid added to the mason jar.

How to store pickled strawberries

Store your pickled strawberries in a sealed airtight jar in the refrigerator for up to 1 week.

Because strawberries have a soft and spongy texture, they're shelf life isn't as long as other pickled fruits or vegetables. Make sure to store them properly so they'll stay fresher, longer.

Dark or White Balsamic Vinegar?

For this specific recipe we're using dark balsamic vinegar, however, either dark or white balsamic vinegar can be used depending on the flavor profile you prefer. The dark vinegar will bring a stronger, more robust taste, while the white vinegar will give a milder, fruitier flavor.

This is your perfect chance to experiment with both to see which you prefer!

Try champagne vinegar or rice vinegar for other flavor profiles.

Fresh strawberries in a bowl.

How to serve pickled strawberries

Pickled strawberries are a wonderful addition to a sweet or savory charcuterie board, salad, or to top a dessert. Add them along with these dehydrated strawberries for the best spread.

Garnishes - Pickled strawberries can make a great garnish for cocktails.

Sandwiches or wraps - Add a sweet and tart touch to a wrap for lunch.

FAQ's

What are the best fruits to pickle?

Some lovely fruits that take really well to pickling are watermelon rinds, pineapple, grapes, and cherries. It's worth it to try and pickle whatever you can to find the ones you love.

Expert Tips

  • Enjoy these tangy and sweet pickled strawberries as an accompaniment to a cheese platter, salad, or dessert. Or just eat them alone as a snack.
  • These pickled strawberries will last in your fridge for up to 1 week.

Looking for more pickled recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Fresh strawberries in a bowl.
Print Recipe
5 from 1 vote

Quick Pickled Strawberries

A delightful tangy twist to the classic summertime fruit - pickled strawberries. Bursting with vibrant flavors, these tangy-sweet gems are a must-try for those seeking a unique experience. Dive into the world of pickled strawberries and discover how this unexpected combination will soon be one of your favorites.
Prep Time10 minutes
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: pickled strawberries
Servings: 1 Pound
Calories: 643kcal
Author: Tanya

Ingredients

  • 1 cup Water
  • ½ cup Balsamic vinegar
  • ½ cup Granulated sugar
  • 2 teaspoons Kosher salt
  • 1 lb Fresh strawberries rinsed, hulled, and cut in half
  • 4 Basil leaves

Instructions

  • In a medium saucepan, combine water, balsamic vinegar, sugar, and kosher salt.
  • Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.
  • Remove the saucepan from the heat and let the mixture cool completely, for about 1 hour.
  • Once the mixture is cool, prepare the pickled strawberries by placing strawberries and basil leaves in a 24-ounce jar, leaving about ½ inch of space at the top.
  • Pour the cooled vinegar mixture over the strawberries, ensuring the liquid covers all the strawberries. Seal the jar with a lid and let it chill in the refrigerator for at least 2 hours. Chill overnight for the best flavor.

Notes

  • Enjoy these tangy and sweet pickled strawberries as an accompaniment to a cheese platter, salad, or dessert. Or just eat them alone as a snack.
  • These pickled strawberries will last in your fridge for up to 1 week.

Nutrition

Serving: 1g | Calories: 643kcal | Carbohydrates: 156g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 4698mg | Potassium: 844mg | Fiber: 9g | Sugar: 141g | Vitamin A: 139IU | Vitamin C: 267mg | Calcium: 121mg | Iron: 3mg

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Watermelon Mimosa

Sweet juicy watermelon and crisp bubbly give you this beautiful red watermelon mimosa. Perfect for a summer brunch or sipping by the pool. Enjoy this lovely twist on a mimosa for your next gathering. This post is meant for an audience 21 and over.

Garnished and ready to serve watermelon mimosa.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Fresh fruit cocktails are some of the most refreshing drinks you could enjoy on a hot summer day. Take advantage of those perfectly ripe watermelons, and impress your guests with a few watermelon mimosas.

Watermelon in the summer is a favorite in our house. It's a great snack, awesome for parties, and if you're lucky you'll get one that's so perfectly sweet. Try prepackaged watermelon if it isn't yet in season where you're located.

If you love bright and refreshing cocktails like this one, you'll also like my Jamaican Rum Punch Recipe or this tart Homemade Cranberry Lemonade.

Garnished and ready to serve watermelon mimosa.

Ingredients

  • Champagne or Prosecco - Both have a slightly different flavor profile, I would choose your favorite of the two. Your favorite sparkling wine is also a great option.
  • Watermelon juice - Check below for how to make your own watermelon juice.
  • Watermelon slice for garnish - You can also make a garnish blend of watermelon slices and fresh mint sprigs.
Watermelon mimosa ingredients.

Tools needed for this recipe

  • 2 Champagne Flutes
  • Blender for making watermelon juice
  • Strainer for straining watermelon juice

Homemade Watermelon Juice

To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds.

chunks of watermelon in a blender cup.
Blended watermelon chunks.

Strain the mixture to remove the pulp. Let it chill in the refrigerator.

watermelon juice being strained.

How To Make A Watermelon Mimosa

In a champagne flute, add 4 ounces of chilled Champagne or Prosecco.

champagne being poured into glass

Slowly add 1.5 ounces of watermelon juice to the champagne flute.

Garnish with a small watermelon slice on the rim of the glass.

Garnished and ready to serve watermelon mimosa.

Repeat these steps with the other champagne flute.

Watermelon Mimosa Recipe Variations

Strawberry - Add fresh sliced or diced strawberries to your watermelon mimosas for another layer of flavor.

Fresh Mint - A delicious herbal note would be a great and colorful addition to watermelon mimosas.

Cucumber - Blend fresh cucumber with the cubed watermelon for an extra layer of freshness.

Blueberry - Blueberries will add a nice burst of sweetness and a great color contrast to watermelon mimosas.

Garnished and ready to serve watermelon mimosa.

Delicious Snacks To Serve With A Watermelon Mimosa

Don't serve your mimosas on an empty stomach, try some of our delicious snacks and appetizers!

Air Fryer Appetizers - Here’s a list of Air Fryer Appetizers you can serve at your next gathering or you can have these to enjoy for yourself. 

Salads - Delicious refreshing salads like our Southern Cucumber Salad, this Shrimp and Bacon Spinach Salad, or this fresh Corn Salad Recipe.

Expert Tips

Follow these tips for the tastiest watermelon mimosas!

  • If you're serving this cocktail at a party, keep the ingredients chilled and separate to ensure each mimosa is as fresh as it can be.
  • Keep the watermelon wedge garnish fairly small so the glass doesn't tip over.
  • To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
  • Feel free to use store-bought watermelon juice in this recipe if you prefer.
  • To ensure the champagne doesn't bubble over, slowly pour the watermelon juice before serving.
  • To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
  • Feel free to use store bought watermelon juice in this recipe if you prefer.
  • To ensure that the champagne doesn't bubble over, slowly pour in the watermelon juice before serving.

Looking for more cocktail recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Garnished and ready to serve watermelon mimosa.
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5 from 2 votes

Watermelon Mimosa

Sweet juicy watermelon and crisp bubbly give you this beautiful red watermelon mimosa. Perfect for a summer brunch or sipping by the pool. Enjoy this lovely twist on a mimosa for your next gathering.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: watermelon mimosa
Servings: 2 drinks
Calories: 743kcal
Author: Tanya

Equipment

  • 2 Champagne flutes

Ingredients

  • 8 ounces Champagne or Prosecco chilled
  • 3 ounces Watermelon juice freshly made and strained (see note)
  • 1 small Watermelon slice for garnish

Instructions

  • In a champagne flute, add 4 ounces of chilled Champagne or Prosecco.
  • Slowly add 1.5 ounces of watermelon juice to the champagne flute.
  • Garnish with a small watermelon slice on the rim of the glass.
  • Repeat these steps with the other champagne flute.

Notes

  • To make fresh watermelon juice, blend 1 cup of unseeded watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
  • Feel free to use store bought watermelon juice in this recipe if you prefer.
  • To ensure that the champagne doesn't bubble over, slowly pour in the watermelon juice before serving.

Nutrition

Serving: 1g | Calories: 743kcal | Carbohydrates: 174g | Protein: 14g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 2667mg | Fiber: 9g | Sugar: 143g | Vitamin A: 13044IU | Vitamin C: 186mg | Calcium: 171mg | Iron: 6mg

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Sour Apple Martini

This refreshing sour apple martini blends the crisp fruit flavors of a tart green apple with a hint of orange from the Cointreau. Served in a chilled martini glass then garnished with a thin slice of granny smith apple. A timeless classic with a modern twist will leave you puckering up for another! This post is meant for an audience 21 and over.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If apple martinis are not on your cocktail list this summer, this is your invitation to add them! Pucker up with the sweet and sour mix of apple juice and sour apple schnapps. With the color of granny smith apples, this appletini cocktail is bright, refreshing, and perfect for summer.

If you enjoy a cocktail when the sun is out, try my Hennessy Sidecar, Classic Margarita, Paloma Cocktail, Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Garnished and ready to serve sour apple martini.

Apple Martini Recipe Ingredients

  • Vodka - Just use a regular unflavored vodka for this recipe.
  • Sour apple schnapps - I've used DeKuyper sour apple pucker.
  • Apple juice - Try to make sure you're using 100% apple juice, and not an apple juice cocktail. Those usually contain other fruit flavors.
  • Orange liqueur - For this recipe I used the orange liqueur Cointreau. However, you can use whatever triple sec you have on hand.
  • Green apple slices for garnish - A granny Smith apple will be great for this. The green apple slice tells you that this recipe is going to be tart, rather than overly sweet.
  • Ice cubes - These are only used in the cocktail shaker, and are not to be served with the drink.
Sour apple martini ingredients.

Tools needed for this recipe

  • Cocktail Shaker
  • Martini Glass

How To Make A Sour Apple Martini

Fill a cocktail shaker halfway with ice.

Pour in the vodka, sour apple schnapps, apple juice, and orange liqueur.

Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.

Shaking the cocktail in a cocktail shaker.

Strain the mixture into a chilled martini glass.

Pouring the drink into a martini glass.

Garnish with a slice or two of fresh apple. Serve immediately.

Apple Martini Recipe Variations

  • Apple Cider Martini - Perfect for fall! Swap out the apple juice for your favorite apple cider.
  • Caramel Apple Martini - Line the rim of your martini glass in caramel, and use a caramel flavored vodka.
  • Spiced Apple Martini - Garnish with a cinnamon stick, or use a spiced apple liqueur in place of the orange liqueur.

How to keep your martini chilled

For a chilled cocktail glass you can either let it sit in the refrigerator or freezer for a few hours. Or if you're making an apple martini on the fly, simply add a couple of ice cubes to the glass while you prepare the drink. Dump out the ice cubes before adding the cocktail.

Keeping most of your ingredients chilled in the refrigerator will keep your martini cool, longer. While it isn't necessary to keep the ingredients in the fridge, if you know your drink doesn't contain ice, it might be a good idea to chill them beforehand.

Garnished and ready to serve sour apple martini.

Delicious Food To Serve With Apple Martinis

Having a party and serving drinks? Enjoy some delicious snacks to go along with your martini!

Meatballs - Lamb Meatballs with Herb Yogurt Sauce or Sweet & Spicy Party Meatballs.

Wings - Honey Garlic Chicken Wings, Garlic Parmesan Wings, and Cauliflower Wings (3 Flavors).

Nuts & Seeds - Southern Boiled Peanuts (3 Different Flavors) or Crispy Air Fryer Pumpkin Seeds.

Air Fryer Snacks - Air Fryer Pretzel Bites, Air Fryer Bacon Wrapped Shrimp, Air Fryer Plantains, Air Fryer Fried Pickles & Air Fryer Fried Mushrooms.

Expert Tips

These tips will help you make the best Sour Apple Martini recipe you’ve ever tried. 

  • If you don’t have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
  • Don’t add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.

Notes

  • Before beginning, ensure the ingredients are thoroughly mixed in a cocktail shaker with ice. This not only chills the drink but allows its flavors to mingle into one delicious cocktail.

Looking for more cocktail recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Garnished and ready to serve sour apple martini.
Print Recipe
5 from 2 votes

Sour Apple Martini

This refreshing sour apple martini blends the crisp fruit flavors of a tart green apple with a hint of orange from the Cointreau. Served in a chilled martini glass then garnished with a thin slice of granny smith apple. A timeless classic with a modern twist will leave you puckering up for another! This post is meant for an audience 21 and over.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: sour apple martini
Servings: 1 drink
Calories: 261kcal
Author: Tanya

Equipment

Ingredients

  • 2 ounces Vodka
  • 1 ounce Sour apple schnapps
  • 1 ounce Apple juice
  • .5 ounce Orange liqueur
  • Apple slices garnish
  • Ice

Instructions

  • Fill a cocktail shaker halfway with ice.
  • Pour in the vodka, sour apple schnapps, apple juice, and orange liqueur.
  • Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.
  • Strain the mixture into a chilled martini glass.
  • Garnish with a slice or two of fresh apple. Serve immediately.

Notes

  • Before beginning, ensure the ingredients are thoroughly mixed in a cocktail shaker with ice. This not only chills the drink but allows its flavors to mingle into one delicious cocktail.

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 14g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 0.3IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.1mg

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Sweet and Sour Mix

My Homemade Sweet and Sour mix can be made in minutes by melting sugar in water, then adding freshly squeezed lemon and lime juice. Once made it's ready to add to cocktails and mocktails, adding that perfect balance of sweet and sour flavors to your favorite drinks.

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Regular readers of my blog will know that I love a good cocktail, and make a variety of different drinks at home. The secret to making quality cocktails at home is to have the sugar syrups and sweet and sour mixers that add that little bit extra to the drink.

Making your own syrups and mixers at home is really simple. This is the best sweet and sour mix, made using equal quantities of water, sugar, and fresh lemon and lime juice. This simple sweet and sour-mix works with a variety of different spirits, vodka, tequila, gin, whisky, bourbon, and rum.

Add it to my Bourbon Martini, which adds the perfect balance of sweet and sour flavors to the smoky bourbon, or in this whiskey sour. Simply replace the simple syrup and lemon juice with this.

If you like making your own cocktail mixers and syrups, try my Simple Syrup recipe, which uses a basic ratio of 1:1 sugar to water. It works a treat in my Classic Margarita recipe.

Ingredients

  • Sugar - I use white granulated sugar, but you can use any type of sugar for this recipe.
  • Water - use tap water if you are lucky enough to live somewhere with good water; if not use filtered water.
  • Lemon juice - I use freshly squeezed lemon juice from about 3 lemons.
  • Lime juice - I use freshly squeezed lime juice from about 5 limes.
Sweet and sour mix recipe ingredients.

How to make Sweet and Sour Mix

Combine the sugar and water in a saucepan over medium heat.

Stir until the sugar completely dissolves and the mixture comes to a simmer. Set aside to cool.

A saucepan filled with water and granulated sugar with a whisk.
A saucepan with melted sugar and water.

Meanwhile, juice and strain lemons and limes to make lemon and lime juice.

Add these to an airtight container with a lid.

A hand held lemon press squeezing fresh lemon juice into a glass jug.
Lemon and lime juice being passed through a fine sieve into a glass jug.

Add the cooled sugar and water mixture. Cover the container and shake until combined.

Use this mixture in recipes that call for a sweet and sour mix.

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

Other ways to heat the sweet and sour mix

You don't have to make sweet and sour mix on the stovetop in a pan. My other two favorite methods require no stovetop.

  • Sweet and sour mix with a Kettle - Heat your water in a kettle and add it to a heat-proof jar with a lid, like a mason jar. Add the sugar to the jar, cover, and shake it until the sugar dissolves. Now add the lemon and lime juice, cover, and shake again.
  • Microwave sweet and sour mix - Combine the sugar and water in a microwave-safe bowl or glass measuring cup and stir the sugar and water mixture until thoroughly mixed. Microwave the mixture on high for approximately one minute, then remove carefully (the bowl may still be hot) and stir. Return to microwave and microwave for another 30 seconds, then remove and pour into a jar with the lemon and lime juice.

Expert Tips

These tips will help you make the best sweet-and-sour mix you've ever tried. 

  • For maximum flavor, use freshly-squeezed lemon and lime juice rather than store-bought bottles. Fresh juice has an authentic, brighter taste that can significantly elevate the quality of your mix.
  • After juicing, I strain the lemon and lime juice to ensure no pulp in my sweet and sour mix. A small strainer works well for this.
  • Take care not to burn yourself when decanting the hot liquid into a container. I often use a funnel to avoid any spillages.
  • Allow the syrup to cool completely before adding it to cold drinks.
  • This recipe can be easily doubled up if you are serving lots of drinks at your next party.
A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

Flavor variations

  • You can use any type of sugar you like for this recipe. I like to use white granulated sugar, but white superfine sugar, honey, or coconut sugar would also be good choices.
  • If you like your drinks on the sour side, add more lemon and/or lime juice to suit your taste.
  • Add a few sprigs of fresh mint, rosemary, or thyme.

Serving suggestions

Add to a variety of drinks, cocktails, and mocktails anywhere you want to balance out the other flavors in the drink with a little sweet and sour. It works well in a Whisky Sour, Tom Collins, or my Bourbon Martini or Hennesy Sidecar recipes.

However, it can also be added as a mixer with regular spirits, from tequila, gin, vodka, or add it to darker spirits like whisky, bourbon, and rum. Try adding some sweet and sour mix to your favorite gin and top up with tonic water, or add it to your whisky and soda.

I like to add it to my Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, or Green Sherbet Punch.

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

How long does the homemade sweet and sour mix last?

Homemade sweet and sour mixes should be stored in the refrigerator, usually lasting 2-3 weeks before spoilage occurs. Before each use, shake well, as the ingredients may have separated over time.

FAQs

What is in the sweet and sour mix?

A sweet and sour mix contains equal quantities of sugar, water, lemon, and lime juice.

Is a sweet and sour mix the same as a sour mix?

Yes, recipes might ask for either, but they are, in fact, the same thing.

What's the difference between sweet and sour mix and margarita mix?

Margarita mix is made by combining sugar and water with lemon and lime juice, so it's the same thing.

If you have tried this Sweet and Sour Mix or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.
Print Recipe
5 from 1 vote

Sweet and Sour Mix

Homemade Sweet and Sour mix can be made in minutes and adds the perfect balance of sweet and sour flavors to your favorite cocktails and mocktails.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: best sweet and sour mix, easy sour mix, easy sweet and sour mix, sour mix, sour mix recipe, sweet and sour mix
Servings: 1.75 cup
Calories: 253kcal
Author: Tanya

Ingredients

  • ½ cup granulated sugar
  • ½ cup water
  • ½ cup freshly squeezed lemon juice from about 3 lemons
  • ½ cup freshly squeezed lime juice from about 5 limes

Instructions

  • Combine the sugar and water in a saucepan over medium heat. Stir until the sugar completely dissolves and the mixture comes to a simmer. Set aside to cool.
  • Meanwhile, juice and strain lemons and limes to make lemon and lime juice. Add these to an airtight container with a lid.
  • Add the cooled sugar and water mixture. Cover the container and shake until combined.
  • Use this mixture in recipes that call for a sweet and sour mix.

Notes

  • For maximum flavor, use freshly-squeezed lemon and lime juice rather than store-bought bottles - fresh juice has an authentic, brighter taste that can significantly elevate the quality of your mix.
  • Homemade sweet and sour mixes should be stored in the refrigerator, usually lasting 2-3 weeks before spoilage occurs. Before each use, shake well, as the ingredients may have separated over time.
  • I strain the lemon and lime juice after juicing to ensure no pulp in my sweet and sour mix. A small strainer works well for this.

Nutrition

Calories: 253kcal | Carbohydrates: 68g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 154mg | Fiber: 0.5g | Sugar: 60g | Vitamin A: 39IU | Vitamin C: 48mg | Calcium: 16mg | Iron: 0.1mg

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Bourbon Martini

A Bourbon Martini is a delicious drink, as smoky bourbon works really well with the sweet vermouth. I like to add Angostura bitters to add a touch of spice, and some sour mix to balance out the sweet flavors in this cocktail. The result is a refreshing, sour, yet sweet and smoky cocktail that any bourbon lover will enjoy. This post is meant for an audience 21 and over.

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon and cocktail shaker in the background.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love bourbon and am a huge fan of making cocktails at home, so it made sense that I would make a martini with bourbon as the star ingredient.

A classic martini contains gin and dry vermouth. However, for this recipe, I used bourbon instead of gin, sweet vermouth rather than dry, and added a bit of sweet and sour mix to balance out the flavors.

Making a Bourbon Martini at home could not be any simpler. Pour the ingredients into a cocktail shaker over ice, give it a shake, and strain it into your glass of choice. You have the perfect cocktail serving for one in a few minutes.

However, with this easy bourbon martini recipe, feel free to double up the recipe, or even make it in a pitcher if you are serving a larger crowd of friends.

If you enjoy a cocktail when the sun is out, try my Whiskey Sour, Hennessy Sidecar, Classic Margarita, Paloma Cocktail, Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Bourbon Martini Cocktail Ingredients

Here's what you will need to make a Classic Bourbon Martini cocktail:

  • Bourbon - use your favorite bourbon, I like Woodford Reserve.
  • Vermouth - For a bourbon martini use a sweet vermouth, rather than dry.
  • Bitters - a dash of Angostura bitters adds a balance of spice to the cocktail.
  • Sour mix - I use my homemade Sweet & Sour Mix.
  • Ice - you will need ice for shaking the cocktails in the cocktail shaker.
  • Garnish - I like to add cocktail cherries for garnish; this is entirely optional.
Bourbon martini recipe ingredients.

How to Make a Martini with Bourbon

In a cocktail shaker, combine bourbon, sweet vermouth, Angostura bitters, and sour mix.

Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 10-15 seconds until all ingredients have been thoroughly mixed and chilled.

Black cocktail shaker being shaken.

Strain the mixture from your shaker into a martini glass, making sure any stray pieces of ice don't escape!

Bourbon martini being poured from a black cocktail shaker into a martini glass.

Garnish with cocktail cherries if desired. Enjoy.

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon and cocktail shaker in the background.

Expert Tips

These tips will help you make the best Bourbon Martini recipe you've ever tried. 

  • If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
  • Don't add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.
A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon in the background.

Flavor variations

  • The ratio of ingredients in a bourbon martini can vary depending on personal preference, but a common recipe is two parts bourbon to one part sweet vermouth. You can also use the Angostura bitters and sour mix to balance out the flavors.
  • Garnish the drink with a twist of orange zest.
  • The flavor of bourbon works really well with coffee; try adding an ounce of coffee liqueur.

FAQs

Is a martini the same as a Manhattan?

They are very similar drinks, prepared in the same way. A traditional martini uses gin and dry vermouth, whereas a Manhattan or Bourbon Martini, uses bourbon and sweet vermouth.

What do you mix bourbon with?

Bourbon is a distilled American whiskey made with corn. It goes well with a variety of different mixers, including cola, ginger beer, water, or soda. It also makes a mean cocktail.

If you have tried this Bourbon Martini recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon and cocktail shaker in the background.
Print Recipe
5 from 1 vote

Bourbon Martini

A Bourbon Martini is a delicious drink, as the smoky bourbon works really well with the sweet vermouth. Add a touch of sour mix and the result is a refreshing, sour, yet sweet and smoky cocktail that any bourbon lover will enjoy.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: bourbon manhattan, bourbon martini, classic bourbon martini, how to make a martini with bourbon
Servings: 1
Calories: 208kcal
Author: Tanya

Ingredients

  • 2 oz bourbon I used Woodford Reserve
  • 1 oz sweet vermouth
  • 2 dashes Angostura bitters
  • ½ oz sour mix
  • ice for cocktail shaker
  • cocktail cherries for garnish

Instructions

  • In a cocktail shaker, combine bourbon, sweet vermouth, Angostura bitters, and sour mix.
  • Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 20 seconds until all ingredients have been thoroughly mixed and chilled.
  • Strain the mixture from your shaker into a martini glass, making sure any stray pieces of ice don't escape!
  • Garnish with cocktail cherries if desired. Enjoy.

Notes

A classic martini contains gin and vermouth. For this recipe, I used bourbon instead of gin and added a bit of sour mix.

Nutrition

Calories: 208kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 15mg | Potassium: 84mg | Sugar: 10g | Calcium: 6mg | Iron: 0.1mg

by Leave a Comment

Baked Sweet Potato Slices

If you are looking for a great-tasting side, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil, which blends sweet, spicy, and salty flavors, which will have everyone coming back for more!

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Say hello to my delicious sweet potato side dish. With this easy vegetable side dish, hands-on prep time is minimal. I start by slicing the sweet potato into rounds which cuts the cooking time right down, making this a quick and easy side to prepare and cook, ideal for busy weeknight dinners.

These crispy sweet potato slices are a tasty change to your usual potato sides and a healthier option. There's no excess oil or salt in this dish.

If you love sweet potatoes as much as we do, be sure to try my Air Fryer Sweet Potato Wedges, Mashed Sweet Potatoes, and Southern Candied Sweet Potatoes too!

Ingredients

Here's what you will need to make the roasted sweet potato slices:

  • Sweet potato - you can use any color of sweet potato in this recipe.
  • Olive oil - or any other light-flavored oil.
  • Brown sugar
  • Kosher salt
  • Ground cinnamon
  • Dried rosemary
  • Ground black pepper
  • Ground nutmeg
  • Maple syrup - or substitute with other unrefined sugar like honey or agave syrup.
Baked sweet potato recipe ingredients set out in individual bowls.

How to make Baked Sweet Potato Slices

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.

Slice the sweet potatoes into ½-inch rounds. Try to keep the slices even for consistent cooking.

Toss the sweet potato rounds in a large bowl with olive oil, ensuring each round is well coated.

In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.

A glass bowl filled with sweet potato rounds covered in oil, spices, salt and sugar.

Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.

Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.

Sweet potato rounds coated in a spiced oil, set onto a prepared baking sheet ready for the oven.

Continue baking for 10-15 minutes, or until they're tender and the edges are crispy.

Remove the rounds from the oven and drizzle with maple syrup.

Let them cool for a few minutes before serving.

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

Expert Tips

These tips will help you make the best baked sweet potato slices you've ever tried. 

  • When slicing the sweet potatoes, keep the slices even-sized, as this will ensure consistent cooking in the oven.
  • Arrange the sweet potatoes in a single layer, ensuring they are not touching. You want the sweet potato to bake and not steam in the oven.
  • This recipe is easily doubled up to serve a larger group of diners. However, don't be tempted to overload the tray; instead, I recommend preparing a second baking sheet.

Flavor variations

  • You can leave the sweet potatoes unpeeled in this recipe if you choose to. 
  • If you like a bit of spice, add a pinch of cayenne, ground chili, or red pepper flakes.
  • Add a smoky twist to the spice blend with some smoked paprika.
  • Swap the maple syrup for another unrefined sugar like honey or agave syrup.
  • Once you have turned the sweet potato slices in the oven, sprinkle over some grated Parmesan cheese and place back in the oven to crisp up.
Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

What to serve with Baked Sweet Potato Slices

These crispy baked sweet potato slices are the perfect side dish or appetizer. Thanks to the blend of sweet, spicy and salty flavors in these savory sweet potato slices, you can serve them with a variety of main dishes.

Great with poultry, meat, and seafood, try them with my Oven Fried Chicken, Spinach Stuffed Chicken Breasts, Air Fryer Turkey Burgers, Easy Oven Baked Salmon, Air Fried Jamaican Jerk Pork, or my Air Fryer Steak Kebabs.

How to store

Make ahead: Hands-on prep time for this dish is minimal, so I recommend preparing this dish when you are ready to cook the potatoes. Once peeled, sweet potatoes start to oxidize and will turn brown.

To refrigerate: Once cooked and cooled, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them at 400 degrees Fahrenheit for 3-5 minutes to crisp them back up.

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

FAQs

Do you need to peel sweet potatoes?

In this recipe, you can choose to peel the sweet potatoes or slice them with the skin on. It's entirely down to personal preference.

Are sweet potatoes healthy?

Yes, sweet potatoes are a healthy vegetable and packed full of fiber which helps promote a healthy digestive system; vitamin A, which is great for healthy eyes and your immune system and a good source of potassium.

If you have tried this Baked Sweet Potato Slices recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.
Print Recipe
5 from 1 vote

Baked Sweet Potato Slices

Looking for a great tasting side, or easy game day appetizer, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil which blends sweet, spicy and salty flavors, which will have everyone coming back for more!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: baked sweet potato slices brown sugar, crispy baked sweet potato slices, roasted sweet potato slices, savory sweet potato slices
Servings: 4
Calories: 212kcal
Author: Tanya

Ingredients

  • 2 medium sweet potatoes rinsed, dried and peeled
  • 2 Tablespoons olive oil
  • 2 Tablespoons brown sugar
  • 1.5 teaspoons kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon dried rosemary crushed
  • ½ teaspoon ground black pepper
  • ½ teaspoon nutmeg
  • 2 Tablespoons maple syrup

Instructions

  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
  • Slice the sweet potatoes into ½-inch rounds. Try to keep the slices even for consistent cooking.
  • In a large bowl, toss the sweet potato rounds with olive oil, ensuring each round is well coated.
  • In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.
  • Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.
  • Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.
  • Continue baking for 10-15 minutes, or until they're tender and the edges are crispy. Remove the rounds from the oven and drizzle with maple syrup. Let them cool for a few minutes before serving.

Notes

  • You can leave the sweet potatoes unpeeled in this recipe if you choose to. 
  • If you like a bit of spice, add a pinch of cayenne or red pepper flakes.

Nutrition

Calories: 212kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 937mg | Potassium: 418mg | Fiber: 4g | Sugar: 17g | Vitamin A: 16035IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

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Jerk Marinade

My homemade jerk marinade recipe is full of bold spices, heat, and flavor that will have you wondering why you didn't make this sooner! Your Jamaican jerk chicken is sure to stand out from the rest.

The marinade in a jar with a spoon taking some out.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Prepare a double batch of my favorite Caribbean jerk marinade to level up your grilling game this summer! You'll love the way this absolutely delicious wet marinade tastes and tenderizes whatever meat you add it to.

Enjoy the fresh herbs, warm and bold spices, and sweet punchy scotch bonnets. The combination of these fresh ingredients makes this jerk sauce far superior to the store-bought stuff.

Jamaican cuisine and jerk recipes are one of my all-time favorites, and if you're here, I suspect yours too! Get some more of that fiery hot Jamaican jerk flavor in my homemade jerk BBQ sauce and Jamaican jerk seasoning recipe.

For other recipes that add the flavor of jerk seasoning, try my Jerk Chicken or these jerk chicken bowls, jerk whole snapper, baked Jamaican jerk shrimp, Jamaican jerk chicken soup, or this tender jerk pork in the air fryer.

Seasoning meat with the jerk marinade.

Jamaican Jerk Marinade Recipe Ingredients

  • Yellow onion 
  • Green onions 
  • Scotch bonnet peppers - If you cannot find scotch bonnet peppers, habanero peppers are a perfect substitute. Choose your favorite type of hot peppers to enhance or decrease the heat level.
  • Fresh thyme
  • Garlic
  • Ginger
  • Soy sauce
  • Canola oil - A nice neutral oil like olive oil or avocado oil would work as well.
  • Lime juice
  • White vinegar
  • Brown sugar
  • Allspice berries
  • Ground black pepper & Salt
  • Ground cinnamon
  • Ground nutmeg
  • Browning - Browning is optional. I use it to give a darker color to the jerk marinade. If you don't have browning, leave it out. The marinade will taste and work the same. Or, make my homemade browning recipe to use in place of store-bought.
jerk marinade ingredients.

Tools needed for this recipe

  • Blender
  • Food processor, if a blender isn't available.

How To Make Your Own Jerk Marinade

Place all of the ingredients into a blender or food processor. Blend until you get a smooth paste.

jerk marinade ingredients in a blender cup.

Use jerk marinade over your favorite proteins and most vegetables before cooking.

The marinade ingredients all blended up inside the cup.

How To Store Jerk Marinade

Store fresh or leftover marinade (unused) in an airtight container in the refrigerator. Refrigerate for up to 7 days.

Note: Make sure you discard any used marinade, so you're not cross-contaminating with any raw meat bacteria.

Can I freeze jerk marinade? Yes! Rather than storing in a glass mason jar or like container, I recommend using Souper Cubes. These can store your marinade in measured portions and are easily able to be taken out of the silicone container. Freeze for up to 3 months. Note: This is for unused marinade only.

How To Use Jerk Marinade

  1. To start, prepare the meat or vegetables you plan on marinating.
  2. Once your marinade is blended, you can place the meat or vegetables in a shallow dish or resealable bag, then pour the marinade over, covering it completely.
  3. Cover the dish, or tightly seal the plastic bag and refrigerator for at least 2 hours. Marinate meat overnight for maximum flavor.
  4. When you're ready to cook your food, discard any remaining marinade left in the dish or bag.
Jerk marinade in a jar with a spoon.

Benefits of Jerk Marinade

  • Not only does jerk marinade taste incredible, but lime juice (or another citrus like orange juice or lemon juice) and vinegar (or apple cider vinegar) helps to tenderize the protein or vegetables it marries.
  • Spice! When you're craving that spice, or trying to enhance an otherwise bland piece of meat. This marinade recipe has those complex flavors that are spicy and aromatic. Perfect for grilling!
  • An enhanced appreciation for Jamaican cuisine and culture that you can experience through food.

FAQ’s & Expert Tips

  • It's best to wear gloves when handling spicy peppers like scotch bonnet pepper or habanero pepper. This way, you can discard them without worrying about getting any pepper juices on your skin or your eyes.
  • When layering your ingredients in the blender or food processor, it's best to make sure the ingredients with the highest water content are closest to the blades. In addition to the liquid ingredients, these ingredients will help to add moisture and bring the jerk marinade together more easily.
Are jerk marinade and jerk seasoning the same thing?

While both may contain the same ingredients, they have some distinct differences. A jerk marinade contains meat tenderizers like citrus and vinegar, then oil to emulsify all the ingredients together, creating a wet marinade. Jerk seasoning is going to be a dry blend of spices and ingredients that do not contain any liquid.

What types of meats are good for jerk marinade?

Jerk marinade is great on most types of protein: Chicken, pork, beef, turkey, and seafood.

Notes

  • Use about 3-4 tablespoons of marinade per 1 pound of meat.
  • For best results, let your meat marinate for at least 24 hours to allow the flavors to penetrate fully.
  • This marinade can be stored in an airtight container in the refrigerator for up to a week. Always discard any unused marinade that has come into contact with raw meat.

Looking for more seasoning recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A jar of marinade with a spoon in it.
Print Recipe
5 from 3 votes

Jerk Marinade

My homemade jerk marinade recipe is full of bold spices, heat, and flavor that will have you wondering why you didn't make this sooner! Your Jamaican jerk chicken is sure to stand out from the rest.
Prep Time10 minutes
Total Time10 minutes
Course: Sauce, Seasoning, spices
Cuisine: Jamaican
Keyword: jerk marinade
Servings: 16 persons
Calories: 38kcal
Author: Tanya

Ingredients

  • 1 Yellow onion chopped
  • 7 Green onions chopped
  • 4 Scotch bonnet peppers you can use habanero peppers as a substitute
  • 4 stalks Fresh thyme
  • 2 cloves Garlic
  • 1 inch Ginger peeled
  • 3 tablespoons Soy sauce
  • 3 tablespoons Canola oil
  • 2 tablespoons Lime juice
  • 2 tablespoons White vinegar
  • 1 tablespoon Brown sugar
  • 1 tablespoon Allspice berries
  • 2 teaspoons Ground black pepper
  • 1 ½ teaspoons Salt
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • 1 teaspoon browning optional

Instructions

  • Place all of the ingredients into a blender. Blend until you get a smooth paste.
  • Use jerk marinade over your favorite proteins and vegetables before cooking.

Notes

  • Use about 3-4 tablespoons of marinade per 1 pound of meat.
  • For best results, let your meat marinate for at least 24 hours to allow the flavors to penetrate fully.
  • This marinade can be stored in an airtight container in the refrigerator for up to a week. Always discard any unused marinade that has come into contact with raw meat.

Nutrition

Serving: 1g | Calories: 38kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 409mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 0.3mg

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Mannish Water

Mannish Water (also known as Goat Head Soup) is a traditional Jamaican soup recipe made with goat meat, tripe, and a variety of fresh vegetables. You will want to make this hearty and delicious soup recipe again and again.

Two white bowls filled with goat, tripe and vegetable soup, with spoons, and Scotch bonnet peppers set alongside.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Mannish water, also known as goat head soup, is a Jamaican recipe that is a must at every big gathering. My family makes it at every celebration of life, and we served it as an appetizer at my wedding. All of our guests loved it!

With a traditional goat head soup, as the name suggests, you would use a goat head to flavor the soup. However, to make things easier, I use pieces of goat meat; you can use both bone-in and bone-less, as both work equally well.

For me, tripe is a must in mannish water soup; aside from being traditional, it adds an extra level of meaty flavor. However, if you can't find tripe, leave it out. If you like authentic recipes using goat, you'll love this curry goat recipe.

Why is it called Mannish water?

Mannish water is a soup that was most often prepared by men in the past, with parts of the male goat. It is thought to have aphrodisiac properties. It's a healthy broth-based soup made with the goat that is meaty, intensely savory, and good for anyone.

Mannish Water ingredients

A variety of recipe ingredients including meat, vegetables, spices and herbs, along with flour and water.
  • Goat pieces - I use 2 lbs of goat pieces chopped, and cleaned with water, and vinegar.
  • Tripe - Use ½ lb tripe chopped, cleaned with water and vinegar.
  • Fresh thyme
  • Garlic
  • Allspice berries
  • Water - There is so much flavor from the other ingredients, that you won't need any meat-based broth. The goat itself will make the broth.
  • Yams - A delicious starchy vegetable with a delicious earthy flavor.
  • Taro root - A starchy root vegetable with a mild flavor that works well in this soup.
  • Carrots
  • White potatoes
  • Green bananas
  • Chayote - A fruit prepared like a vegetable with a flavor similar to cucumber or celery.
  • Green onions
  • Scotch bonnet pepper - I add two, but you can cut back or use a milder chili pepper if you prefer your food a little milder. Use habanero pepper if you can't find scotch bonnet.
  • Adobo seasoning - Store-bought adobo is okay and adds great flavor. For more depth and richness, try making your own homemade adobo seasoning! I use this instead of pre-made goat head soup seasonings.
  • Kosher salt 
  • Ground black pepper
  • Jamaican Spinners/Dumplings - Spinners are Jamaican flour dumplings that I like to add to the goat's head soup 15-20 minutes before the end of the cook.

Tools needed for this recipe

  • 6-quart Pressure Cooker
  • 12-quart Stock Pot

How to make this Mannish Water recipe

Add the goat, tripe, sliced garlic, two thyme sprigs, allspice berries, and 8 cups of water to a 6-quart pressure cooker. Cover and pressure cook on high pressure for 35 minutes. I do this to speed up the cooking time of the soup.

A pressure cooker bowl filled with diced goats meat, tripe, sliced garlic, sprigs of thyme and allspice berries, topped up with water.

Once done, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Meanwhile, bring the remaining 4 cups of water to a boil on the stovetop or in a kettle.

Pressure cooker bowl filled with cooked meat and a meat broth.

Once the goat in the pressure cooker is done and the pressure has been released, pour the contents into a 12-quart stock pot over medium heat. Carefully add the 4 cups of hot water to the stock pot. Bring the mixture to a simmer.

Add yams, taro root, carrots, white potato, green bananas, chayote, green onions, scotch bonnet peppers, two thyme sprigs, and adobo seasoning.

A selection of root vegetables in a large stock pot.

Let the soup simmer, partially covered, for about 15-20 minutes.

Prepare the spinners by adding all-purpose flour and salt to a bowl and stirring to combine. Add water and mix until a dough forms. Take small pieces of the dough and roll them between your hands to make small 'spinners' or dumplings.

A hand holding two Jamaican spinner doughballs.

Slowly add spinners to the pot and let the soup simmer for an additional 15-20 minutes, until the spinners are cooked through.

Taste the soup and season with salt and black pepper.

Stock pot filled with mannish water, a goat, tripe and vegetable soup.

How to store Goat Head Soup

To refrigerate: Once cooked and cooled, this soup can be stored in an airtight container in the refrigerator for 2-3 days. In fact, like most soups and stewss, it will taste better the next day when the flavors will be more intense. When ready to enjoy, heat up in a pot on the stovetop until piping hot.

If serving the spinners too, I would only add them when you are ready to eat otherwise, they will break down and overcook.

To freeze: Once cooked and cooled, place the mannish water into a freezer-safe airtight container and store it in the freezer for up to 3 months. Thaw in the refrigerator before reheating to piping hot.

Mannish Water recipe variations

While this recipe is delicious as is, switch it up a bit with any of these ideas:

  • Mutton would be a good substitution if you can't find goat meat.
  • Add other vegetables, like pumpkin, sweet potato, cassava, or plantain.
  • I leave the Scotch bonnet peppers whole for a milder soup, but if you like your soup extra spicy, chop the peppers up.
A white bowl filled with mannish water, goats head soup.

What to serve with Mannish Water

This is a hearty and intensely meaty, savory soup that also contains spinners, so I tend to keep the sides simple. Add some sautéed greens, like my sautéed turnip greens, beet greens, or collard greens.

Notes

  • You can use either bone-in or boneless cuts of goat meat in the soup; both will work equally well.
  • I started this recipe in a pressure cooker to cook the goat and tripe to reduce the time needed to cook. You can skip the pressure cooking step and cook the goat on the stovetop in a large pot over medium-low heat until the goat becomes tender, about 1.5-2 hours. 
  • If you want to prepare the vegetables while the meat is cooking in the pressure cooker, cut the vegetables up and place them into a large bowl of salted water to stop them from oxidizing and turning brown.
  • Add the scotch bonnet peppers to the pot whole. These will add flavor to the soup, but be careful not to burst them unless you want a spicy soup.
  • Only add the spinners to the soup when you are ready to eat, otherwise, they will overcook and become tough.
  • For the seasoning, I use my homemade adobo seasoning blend rather than store-bought seasonings for the soup. You could also use my all-purpose seasoning recipe. If you prefer to use store bought seasoning, try the Caribbean-flavored chicken soup mix or Ram goat soup mix instead of the adobo.
Two white bowls filled with goat, tripe and vegetable soup, with spoons, and Scotch bonnet peppers set alongside.

FAQ's

Where did mannish water originate from?

Mannish water, also known as goat head soup, originates from the Island of Jamaica in the Caribbean.

Is mannish water spicy?

I like to add whole Scotch bonnet peppers; you could also add habanero peppers. If you don't like your food spicy, you can always leave the peppers out.

Is Mannish water the same as goat head soup?

Yes, they are the same thing, both traditionally made with the head of a goat, the feet, tripe, and a selection of vegetables.

Is Mannish water healthy?

Yes, this is a healthy bowl of soup. Goat is a lean meat that is lower in calories and saturated fat than other proteins; it also contains high levels of iron. The soup is packed with healthy vegetables rich in vitamins and minerals.

Can I make gluten-free goat head soup?

Yes, absolutely. The only part of this dish that contains gluten is the Jamaican spinners (dumplings), so leave them off the dish entirely.

White bowl filled with goat, tripe and vegetable soup.

Looking for more traditional Jamaican recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Two white bowls filled with goat, tripe and vegetable soup, with spoons, and Scotch bonnet peppers set alongside.
Print Recipe
5 from 2 votes

Mannish Water

Mannish Water (also known as Goat Head Soup) is a traditional Jamaican soup recipe made with goat, tripe, fresh vegetables, Scotch Bonnet peppers, herbs and spices, including adobo seasoning for real depth of flavor.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: best mannish water recipe, Jamaican goat heat soup
Servings: 12
Calories: 397kcal
Author: Tanya

Equipment

  • 1 Pressure Cooker 6-quart
  • 1 Stock pot 12-quart

Ingredients

  • 2 lbs goat pieces chopped, cleaned with water and vinegar and patted dry
  • ½ lb tripe chopped, cleaned with water and vinegar and patted dry
  • 4 sprigs thyme divided
  • 6 cloves garlic sliced
  • 1 teaspoon allspice berries
  • 12 cups water divided
  • ½ lb yams peeled and cubed
  • ½ lb taro root peeled and cubed
  • 2 carrots chopped
  • 2 white potatoes largely chopped
  • 2 green bananas unpeeled but rinsed, split, and chopped into 1-inch pieces
  • 1 chayote cubed
  • 4 green onions whole
  • 2 Scotch bonnet pepper whole
  • 1 tablespoon adobo seasoning
  • 1.5 teaspoon kosher salt or to taste
  • 1 teaspoon ground black pepper

For Spinners

  • 1 cup all-purpose flour
  • ⅓ cup water
  • ½ teaspoon kosher salt

Instructions

  • Add the goat, tripe, sliced garlic, 2 thyme sprigs, allspice berries, and 8 cups of water to a 6-quart pressure cooker. Cover and pressure cook on high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Meanwhile, bring the remaining 4 cups of water to a boil on the stovetop or in a kettle.
  • Once the goat in the pressure cooker is done, and the pressure has been released, pour the contents into a 12-quart stock pot over medium heat. Carefully add the 4 cups of hot water to the stock pot. Bring the mixture to a simmer.
  • Add yams, taro root, carrots, white potato, green bananas, chayote, green onions, scotch bonnet peppers, 2 thyme sprigs, and adobo seasoning.
  • Let the soup simmer, partially covered, for about 15-20 minutes.
  • Prepare the spinners by adding all-purpose flour and salt to a bowl and stirring to combine. Add water and mix until a dough forms. Take small pieces of the dough and roll them between your hands to make small 'spinners' or dumplings. Slowly add spinners to the pot and let the soup simmer for an additional 15-20 minutes, until the spinners are cooked through.
  • Taste the soup and season with salt and black pepper.

Notes

  • I start this recipe in a pressure cooker to cook the goat and tripe to reduce the amount of time needed to cook. You can skip the pressure cooking step and cook the goat on the stovetop in a large pot, over medium-low heat, until the goat becomes tender, about 1.5-2 hours. 
  • Add the scotch bonnet peppers to the pot whole. These will add flavor to the soup, but be careful not to burst them unless you want a spicy soup.

Nutrition

Calories: 397kcal | Carbohydrates: 32g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 126mg | Sodium: 470mg | Potassium: 781mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6478IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 4mg