Post by blackcrowheart on Jan 21, 2008 11:20:59 GMT -5
Chilled Seagrape Soup
Yield: 6 Servings
3 c Seagrapes, pitted
-(Cocolobo uvifera)
4 c Beef broth
Salt and pepper; to taste
2 tb Light rum
Use seagrapes when they have just turned purple.
In a large saucepan combine pitted seagrapes, with the beef broth
and salt and pepper to taste. Bring to a boil, reduce heat, cover
saucepan and simmer over low heat for about 1 hr or longer, until
fruit is tender. Cool the mixture and liquefy in the blender, add
light rum. Refrigerate and serve in chilled cups with a sprig of
washed raw seagrapes.
Source: Seminole Indian Recipes,
By: Joyce LaFray Young
From: Jim Weller
Yield: 6 Servings
3 c Seagrapes, pitted
-(Cocolobo uvifera)
4 c Beef broth
Salt and pepper; to taste
2 tb Light rum
Use seagrapes when they have just turned purple.
In a large saucepan combine pitted seagrapes, with the beef broth
and salt and pepper to taste. Bring to a boil, reduce heat, cover
saucepan and simmer over low heat for about 1 hr or longer, until
fruit is tender. Cool the mixture and liquefy in the blender, add
light rum. Refrigerate and serve in chilled cups with a sprig of
washed raw seagrapes.
Source: Seminole Indian Recipes,
By: Joyce LaFray Young
From: Jim Weller