LUTONG PINOY RECIPE

GUYABANO-CITRUS MIX INGREDIENTS
1 ripe guyabano, medium sized peeled
1/2 cup calamansi juice
3 quarts of water
sugar to taste
ice cubes

1. Mash the guyabano pulp in 3 quarts of water. Strain and remove the seed.
2. Put the strained juice in a pitcher and add the remaining 2 quarts of water.
3. Add the calamansi juice and sugar. Serve in glasses with ice cubes.

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FRUIT PUNCH INGREDIENTS
12 cups pineapple juice, unsweeetened
juice of 8 oranges, 8 lemons and 3 limes
8 cups plain soda water, chilled
16 cups ginger ale, chilled
2 cups sugar
thin slices of lemon and lime
fresh strawberries, sliced (optional)

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FRAPPÈ INGREDIENTS
1 cup brewed or instant coffee (black)
1/2 cup evaporated milk
1 glass cold water
3-4 tbsp sugar
chocolate shavings
whipped cream
ice cubes

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BUCO-GULAMAN COMBO INGREDIENTS
2 pcs gulaman, uncooked
8 cups fresh buko juice
sugar to taste
ice cubes
water for boiling gulaman

BUCO-GULAMAN COMBO PROCEDURES
1. Wipe uncooked gulaman with a dry cloth to remove any dirt or dust on it.
2. Boil gulaman. When it has dissolved in boiling water, strain thoroughly. Set aside to cool. When the gulaman has set, slice it into small cubes.
3. Put in a pitcher or glasses with ice cubes. Add fresh buco juice.

* To make the drink more interesting, use at least two different colors of gulaman (for example, green and yellow)

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