About a year ago my cousins came for a visit from Georgia and brought me a packet of Mauby bark. I put the packet away and had forgotten about it. I found said packet while cleaning out my pantry last week and decided to make some Mauby. Since I had never made Mauby before I started to search my Guyanese cookbooks and the internet for a good and easy Mauby recipe but everything seemed complicated. My first batch of Mauby became sour before it ripened and started growing mold so I threw that batch away. Determined not to have all of the Mauby bark go to waste I called the one person I know makes the best Mauby, my great aunt, Aunty Rita in Guyana. This is her recipe. After 2 days I had the most delicious Mauby!
Per Aunty Rita’s instructions I added water, the Mauby bark, a cinnamon stick, a few cloves and 1/2 an orange to a saucepan and let it come to a boil. Then I reduced the heat and let it simmer for about 15 minutes. Next I removed the saucepan from the heat and left sit over night.
I covered the Mauby and let it sit for 2 full days. On the evening of the second day I tasted the Mauby and it was perfect! I moved it to the fridge to keep it chilled and served it over ice. It was a happy day in my home! Mauby in Colorado. Yea! Thanks Aunty Rita for the absolutely perfect recipe and for graciously allowing me to share your recipe.
- ½ ounce Mauby Bark
- 1 stick of cinnamon
- 3 whole cloves
- 3 cups brown sugar (or more to taste)
- ½ navel orange
- 1 gallon water
- Add 4 cups of water, mauby bark, cinnamon stick, cloves and the ½ of an orange (skin on) to a sauce pan on high heat and bring to a boil.
- Once boiling reduce the heat to about medium and let simmer for 15 minutes. Be careful not to let it boil over or have the liquid evaporate.
- After 15 minutes remove from the heat and let the liquid rest in the sauce pan over night.
- Next day strain off the cinnamon stick, cloves and orange. Then pour the liquid into a large container. Add remaining water (about 12 cups) and the sugar.
- Stir until sugar fully dissolves, then cover and let sit for at least 2 days.
- By the end of day 2, the Mauby will ripen (ferment) and be ready to drink.
- Serve over ice or chilled.