This section is from the book "Around-The-World Cook Book", by Mary Louise Barroll. Also available from Amazon: Around-the-world cook book.
Make a strong hot lemonade; thicken it slightly with cornstarch, or arrow-root, and serve cold, with a bit of preserved ginger, or a cherry in each glass.
Pineapple and currant and red raspberry soups are made in the same way.
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