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Sweet Orange Tea I

Serves: 4

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Category: Sweet Teas


   3 oranges
   2 tablespoons cornstarch
   1/2 cup sugar
   3 cups water


1. Peel oranges. Remove seeds and membranes over a bowl, to catch the juice; then break pulp into small pieces. (Or cut oranges in half and, with a small sharp spoon, scoop the pulp and juice into a bowl.)

2. Combine cornstarch, sugar and water; then bring to a boil, stirring constantly.

3. Add orange pulp and juice and cook, stirring, only to heat through. Serve hot, in small bowls.

VARIATIONS:
* For the cornstarch, substitute 3 tablespoons glutinous rice flour. In step 3, simmer the pulp and juice, covered, for 2 minutes.
* In step 3, add with the orange 1 slice canned pineapple, shredded; or 1/2 pound muscatel grapes, peeled, pitted and mashed.
* For a thinner drink, use 4 to 5 cups of water.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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