Drink Recipes pg.1
Recipes given below that are not Native American will have (non-NA) below their names.
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Old Field Apricot Drink from the Cherokee Nation
Gather ripe field apricots. Pour hot water over them, squash out the pulp, strain this mixture through a cloth. Drink hot.
From: http://www.geocities.com/Heartland/Plains/6857/Hthxbev.html
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Honey Drink (non-NA)
makes 1 quart
1 quart water 2/3 cup honey
Place water and honey in large container with tight fitting lid, and shake well to blend ingredients. Chill thoroughly, and serve iced in small glasses.
From: http://www.geocities.com/Heartland/Plains/6857/Hthxbev.html
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Possum Grape Drink (Oo-Ni-Na-Su-Ga Oo-Ga-Ma)
from the Cherokee Nation
Gather ripe possum grapes (the kind that are still sour after they ripen when the frost has fallen on them). Hang up for winter use. To prepare, shell off the grapes from the stemps, wash, and stew them in water. When they are done, mash in the water they were cooked in. Let this sit until the seeds settle, then pour off the juice. Put the juice back on the fire and, when boiling, add a little cornmeal to thicken. Continue cooking until the meal is done. Remove from the fire and drink hot or cold.
From: http://www.geocities.com/Heartland/Plains/6857/Hthxbev.html
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Sassafras Tea (non-NA)
makes 1 1/2 Quarts
4 sassafrass roots, each about 2 inches long 1 1/2 quarts water
Scrub the roots well with a stiff brush, rinse, and scrape away the bark. Place roots and bark scrapings along with the water in a large saucepan. Bring slowly to boil, reduce heat, then simmer together gently for 15 minutes. Turn off heat and let tea steep for 10 minutes. Strain and serve.
From: http://www.geocities.com/Heartland/Plains/6857/Hthxbev.html
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