Instructions: "About 1600, when sugar cane became plentiful, orangeades rose to popularity. They were made highly aromatic by the addition of flowers such as jasmine and carnations for perfume. Spices such as coriander seed, cinnamon, mace, and essences of rose water made the drink even more heady. The aphrodiasiac musk was sometimes added, so that the drink had much more than taste appeal as an aim. Orangeades are everyday drinks in Israel, the squash coming bottled in mandarin, orange, lemon or mixed syrups. Every housewife makes her own specialties, and here is [the authors] mine." Israeli Cookbook sugar for frosting
crushed ice
6 tbsp mandarin syrup (or juice of 3 oranges mixed with 6 tbsp sugar)

2 tbsp lemon juice
6 tbsp light wine
1 tbsp ginger syrup or dash or ginger powder 6 cups water
6 orange slices, unpeeled and studded with a clove each, for garnish 6 sour cherries and 6 sprigs mint for garnish Wet the tops of 6 glasses and dip in sugar to "frost" the rims.

Half fill with crushed ice. Mix all the ingredients except the garnishes and pour into the glasses. Garnish with the orange slices studded with cloves, cherries, and mint sprigs.

Serves 6

[] Heres to you, Molly! []

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