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5 c water 6 ea thin slices of orange
3/4 c rock sugar 6 ea thin slices of lime
4 c fresh orange juice 6 ea maraschino cherries
1 tb preserved ginger, in syrup 6 ea mint leaves
3 tb cornstarch paste 12 ea vanilla cream wafers
6 servings
Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince
preserved ginger. Cooking: Combine water and rock sugar; bring to boil.
When rock sugar is dissolved, add orange juice and cornstarch paste; stir.
Cornstarch paste should give soup a light body. Pour into individual
warmed bowls; add preserved ginger to each serving. Float orange and lime
slice and a cherry; garnish with mint leaf. Serve with wafers. Serves 6
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3/4 c rock sugar 6 ea thin slices of lime
4 c fresh orange juice 6 ea maraschino cherries
1 tb preserved ginger, in syrup 6 ea mint leaves
3 tb cornstarch paste 12 ea vanilla cream wafers
6 servings
Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince
preserved ginger. Cooking: Combine water and rock sugar; bring to boil.
When rock sugar is dissolved, add orange juice and cornstarch paste; stir.
Cornstarch paste should give soup a light body. Pour into individual
warmed bowls; add preserved ginger to each serving. Float orange and lime
slice and a cherry; garnish with mint leaf. Serve with wafers. Serves 6
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