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.
Ingredients
- 1 fresh lemon, the zest grated and the rest squeezed and chopped
- Squeezed juice of 2 more lemons
- Pinch of salt
- One-half cup honey
- 1 teaspoon finely ground ginger root
- 1 teaspoon lime zest, plus the juice of the lime
- 1/2 cup crushed ice
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From Enduring Harvests: Native American Foods and Festivals for Every Season, by E. Barrie Kavasch.
