David Brainerd prayed with fasting for the Lord's leadership regarding his entry into ministry. He said of his experience during that day, “I felt the power of intercession for precious, immortal souls; for the advancement of the kingdom of my dear Lord and Saviour in the world; and withal, a most sweet resignation and even consolation and joy in the thoughts of suffering hardships, distresses, and even death itself, in the promotion of it…. My soul was drawn out very much for the world, for multitudes of souls. I think I had more enlargement for sinners than for the children of God, though I felt as if I could spend my life in cries for both. I enjoyed great sweetness in communion with my dear Saviour. I think I never in my life felt such an entire weanedness from this world and so much resigned to God in everything.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
		July 1992	1	servings

INGREDIENTS

1/3	c	Sugar
1	c	Fresh lemon juice
1	c	Packed fresh mint leaves; rinsed and spun dry

INSTRUCTIONS

In a saucepan combine the sugar and the lemon juice, bring the mixture to a
boil, stirring until the sugar is dissolved, and let the syrup cool. In a
blender or food processor puree the mint with the syrup, transfer the
mixture to 2 metal ice-cube trays without dividers or a shallow metal pan,
and freeze it, stirring and crushing the lumps with a fork every 30
minutes, for 2 to 3 hours, or until it is firm but not frozen solid. Scrape
the granita with a fork to lighten the texture and serve it in chilled
goblets.
Makes about 3 cups.
Gourmet July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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