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From Sky Juice and Flying Fish cookbook. Beef Consomme, ginger and Jamaica Rum in a stemmed glass
SERVES 4 -6
1 quart beef consomme
2 teaspoons grated fresh ginger
1 tablespoon dark jamaica rum
1 lemon, juice of
lemon peel (to garnish)
1. Mix the first three in a saucepan
2. Then heat for five minutes.
3. Add the fresh squeezed juice and chill for 30 minutes.
4. Serve Chilled over ice in stemmed glasses and garnish with peel.
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