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¼ cup tapioca
2 ½ cups fruit juice – plum is best (can substitute a good strong tasting red punch, or half plum juice/half red punch)
½ cup white sugar, granulated
1/8 teaspoon salt (just a dash)
Drop or two of red food dye, or a bit of beet juice to make the red color more intense (optional)
Mix tapioca, fruit juice, salt, and sugar in a medium sized pan.
Set aside and let stand for 5 minutes.
Bring to a boil over medium heat stirring often.
Turn off heat and cool for 20 minutes. Stir well.
Serve warm or cold with heavy whipping cream, milk, or canned milk poured over the red mush.
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