4 cup coarsely chopped carambola, (1 pound)
1/3 cup sugar
3/4 cup club soda, chilled
2 slice carambola, (optional)
Directions
Combine carambola and sugar in food processor, and process 1 minute or
until smooth. Strain mixture through a sieve into a bowl, reserving
1-1/4 cups juice; cover and chill. Discard solids. Add club soda to
carambola juice; stir gently. Pour over ice. Yield: 2 cups (serving
size: 2/3 cup). - - - - - - - - - - - ~ - - - - - - NOTES
: Garnish with carambola slices, if desired. Serve immediately.
Nutr. Assoc. : 249 0 0 0
Servings: 3 servings
Carambola Cooler Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We are able to track the history of meal recipes far back into the far past, at least as far back into history as the early Egyptians, and maybe further still. Interesting though that is, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the roman empire around 25BC a roman called Apicius created a number of documents describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including a few you will know like thyme, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab countries, including rosemary and coriander. The introduction of these new culinary ideas caused an outbreak in recipe publications, some of which are now in academic collections. By the time we get to the 1900s, cookbooks were in great demand, mostly due to more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Carambola Cooler recipe.
