2 quarts sliced carambola.

Wash carambolas carefully in cold water. Cut into small pieces. Blender chop a few pieces at a time until carambolas are converted into a thick puree. Strain juice through a fine sieve. Can be served in Punch or as 'Carambolade' where you use 1 cup of juice with 2 cups of water. Add sugar if desired.

Serve over cracked ice. Garnish with thin carambola slices.

Ingham Branch RFCA News, Oct.1986 April, 1990

DATE: January 1987

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