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Ingredients:
1/2 Cup(s) Grapefruit juice
1/4 Cup(s) Pineapple juice
1/2 Blackberries Water
1/4 Teaspoon(s) Ginger root;fresh,peeled, grated, up to 1/2 tsp Crushed ice;or 2 small ice cubes
1/4 Cup(s) Apple juice
1 Pinch(s) Coconut; grated OR_ 1 Tbsp coconut milk *
1/4 Teaspoon(s) Ginger root;fresh,peeled grated Crushed ice;or 2 small ice Cubes
1 Tablespoon(s) Coconut milk;*
1/4 Teaspoon(s) Ginger root;fresh,peeled grated Crushed ice or 2 small ice cubes
Directions: not use the canned coconut mix for mixed drinks as it is very sweet and different If using fresh coconut, cut coconut meat into 1" pieces & place equal amounts of coconut & hot water in food processor or blender. Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine-mesh strainer. For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinetely, if frozen. "There's a beautiful vegetarian restaurant called Zemi's on the beach in Phillipsburg, St. Maarten.." Blend all ingredients in a blender or food processor until smooth. SERVES:1 SOURCE:_Sundays at Moosewood Restaurant_ by the Moosewood Collective
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