From Enduring Harvests: Native American Foods and Festivals for Every Season, by E. Barrie Kavasch.
Serves 6 to 8
Many non-alcoholic fruit beverages are served at Native gatherings and festivals and are great with many kinds of foods. Present at both root feasts, salmon feasts, and many other festivals and private occasions, this sweet-sour drink also serves as a mild digestive aid - helpful when we are tempted to overindulge. Colorful, tasty variations are possible as the seasons change. Ripe melon slushes in late summer and cranberry-lime or mango-papaya slush in the fall are delicious combinations.
1. Place lemon in the blender bowl. Add all other ingredients. Process for half a minute or so until you’ve created a fine, thoroughly slushed puree
2. Fill 8 glasses with equal parts of crushed ice and sparkling spring water or seltzer (about 2 or 3 ounces in each glass). Add a fruity "glacial mist" to each glass. Perch a thin slice of lime or a fresh strawberry "fan" over the rim of each glass.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.