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BULLETIN 77, HAWAII EXPERIMENT STATION 



Fresh guava fruit punch 



6 servings (1 cup) 



lVz cups water % cup orange juice 



% cup sugar V4, cup lemon juice 



3 cups medium strength tea V 2 cup pineapple juice 



6 ripe guavas y 2 finger of fresh ginger root 



Peel ginger root and chop fine, boil with V 2 cup of the water until a strong 

 ginger flavor is obtained; cool and strain through a cloth, squeezing ginger 

 root. Wash guavas, cut and press through a fine sieve to remove seeds. 

 Combine all ingredients, stir until sugar is dissolved, and pour over cracked 

 ice before serving. 



Aloha punch 



12 servings (1 cup) 



2% cups unsweetened guava juice 4 cups water 



2% cups orange juice 1% cups shredded pineapple 



IV3 cups lemon juice 2 cups sugar 



grated rinds of 1 orange and 1 lemon few drops of red coloring 



Boil sugar and water for 3 minutes. Cool, add fruit juice and pineapple, 

 chill, and pour over cracked ice before serving. 



Manoa fruit punch 



100 servings (% cup) 



7 cups water 



7 cups sugar 



6 cups guava juice 



9 cups fresh pineapple juice 



1 fresh ginger root 



10 cups orange juice (4 dozen 



small sized) 

 2 cups lemon juice (1 dozen) 

 Y 2 cup finely chopped fresh mint 

 leaves 



Wash and peel ginger root, chop fine and boil with 3 cups of the water until 

 a strong ginger flavor is obtained. Cool and strain through a cloth, squeezing 

 the ginger root. Boil 4 cups of water and sugar together to make a syrup, 

 then cool. Combine all ingredients and pour over cracked ice to chill. Dilute 

 with cold water if punch is too strong when ready to serve. 



Guava whip 



6 servings 



% cup sugar 



1 tablespoon gelatin 



% cup water 



1 tablespoons lemon juice 

 14 teaspoon salt 



1 cup fresh guava pulp or cooked pulp 

 remaining from jelly extraction 



2 egg whites 



1 cup fresh shredded coconut if 

 desired 



Soak gelatin in X A cup of the water. Add remaining water to sugar and 

 heat to the boiling point, add gelatin and stir until dissolved. Press guava 

 pulp through a sieve, add salt and lemon juice, and gradually beat in the 

 cooled syrup. Set in a cool place, and when it begins to thicken fold in 

 coconut and stiffly beaten egg whites. Pour into molds and chill before 

 serving. Serve with shredded coconut, cream or whipped cream. 



