Yield
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.

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
Instructions
 
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.
 

From Enduring Harvests: Native American Foods and Festivals for Every Season, by E. Barrie Kavasch.