5 c Water

3/4 c Rock sugar

4 c Fresh orange juice

1 tb Preserved ginger, in syrup

3 tb Cornstarch paste

6 Thin slices of orange

6 Thin slices of lime

6 Maraschino cherries

6 Mint leaves

12 Coconut (or vanilla) cream

-wafers Hot orange soup from China is unlike orange juice or soda pop. Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince preserved ginger. Cooking: Combine water and rock sugar; bring to boil. When rock sugar is dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste should give soup a light body. Pour into individual warmed bowls; add preserved ginger to each serving. Float orange and lime slice and a cherry; garnish with mint leaf. Serve with wafers.