Prep 10 mins
Cook 0 mins
A sweet little pleaser from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Use blackberry juice as an alternative, if you wish.
- 24 marshmallows
- 1 cup water
- 2 cups loganberry juice
- 1⁄4 cup lemon juice (fresh is best)
- 1⁄8 teaspoon salt
- ginger ale
- chipped ice
- Melt marshmallows in water over low heat.
- Add loganberry and lemon juices and salt; chill.
- Measure and combine with an equal amount of ginger ale and a little chipped ice.