Maubi
A tangy, slightly bitter fermented drink made from maubi bark, spices, and sugar, prized as a refreshing home remedy and everyday beverage. Its flavor is an acquired taste that many islanders grow up with.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 90 kcal
Equipment
- •Large pot
- •Fine strainer or cheesecloth
- •Large jar or pitcher
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 0
- carbs
- 22
- protein
- 0
- calories
- 90
Instructions
- 1
Rinse the maubi bark. Put it in a large pot with the water, cinnamon, cloves, and ginger.
- 2
Bring the liquid to a boil. Turn the burner down and simmer for 20 minutes.
- 3
Pour the liquid through cheesecloth into a large jar. Throw away the solid pieces.
- 4
Stir in the brown sugar until it dissolves. Let the mixture cool to room temperature.
- 5
Add the yeast or a splash from an earlier batch. Stir it gently to mix.
- 6
Cover the jar loosely. Let it sit at room temperature for 1-2 days, tasting until it develops your favorite tangy flavor.
- 7
Refrigerate the drink to slow fermentation. Serve it cold over ice.
Chef's tips
Save a little liquid from an already-fermented batch to help your next batch start faster, just like traditional island cooks do.
Storage
Refrigerate in a covered pitcher up to 5 days; flavor sharpens over time.
Reheating
Serve cold; not reheated.
Common mistakes to avoid
- •Adding too much sugar, which hides the natural bitter flavor of the bark
- •Not straining thoroughly, which leaves gritty bits of bark in the drink
Serving suggestions
Cooked Maubi?
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