|3 oz||frozen orange juice concentrate|
|5 or 6||ice cubes|
Place all ingredients in blender container. (If your blender cannot cope with ice cubes, crush them before adding). Cover and blend until smooth and frothy, about 30 seconds. Serve immediately. Makes three servings.
I personally find this a little too sweet, and cut the sugar in half (2 T).
Detroit Free Press, circa 1985-6
|1 lb||fresh ginger roots|
|8 C||boiling water|
|juice of one lemon or two limes|
|1||stick of cinnamon (optional)|
|1 t||whole cloves (optional)|
|8 C||cold water|
Scrape and wash ginger, taking care to remove only the top layer of the skin. Grind in blender or pound to a pulp. Put in a deep, heat-proof enamel or glass container and pour boiling water over ginger. Set in a warm place, such as the top of the stove with oven on warm or with retained heat, for an hour. Strain the liquid through cheese cloth, squeezing pulp to get flavor. Stir in lemon or lime juice. Add cinnamon, cloves, sugar and cold water. let sit another hour in a warm place.
Some recommend a second straining, but it's not necessary. You may leave the cloves and cinnamon stick in the brew for stronger flavor, or remove them., according to taste. Pour beer into a jar and refrigerate. Serve cold over ice.
Makes about 16 cups.
Detroit Free Press, circa 1985.