Koreshan Lemonade

• 1 c sugar
• 1/2 c honey
• 1/2 c boiling water
• 1 1/2 c fresh lemon juice
• 4 1/2 c cold water
• Thin lemon slices

Combine sugar, honey and boiling water, stirring until sugar and honey dissolve.

Add lemon juice and cold water and mix well.  Chill and serve over ice. Garnish with lemon slices.  makes 8 cups.

Surinam Cherry Punch

• 1 qt cherry juice (from frozen concentrate)
• 2 oranges, sliced
• 2 Key limes, juiced
• 1 c sugar
• 2 qts Seven-Up
• 1 large punch bowl

To make frozen concentrate, pick a bucket of ripe fruit from tree. Wash, cover with water, leave pits in.  Bring to a boil, lower heat to simmer annd cook for thirty minutes.  Pour through large strainer or jelly bag.  Freeze in plastic containers.  Make punch when needed.

This was a special treat for Koreshan Festivals.   In Florida, cherries are ripe in April and May.