| 1 | Pour juices into large pot. |
| 2 | Stir in agar. |
| 3 | Dissolve kuzu in ?cup water. |
| 4 | Blend until smooth white paste, then add to juice. |
| 5 | bring liquid to boil, stirring frequently. |
| 6 | Lower flame and simmer for 20 minutes. |
| 7 | Remove from heat. |
| 8 | slice fruit and add to juice. |
| 9 | Pour mixture into shallow, heat-proof serving dish. |
| 10 | Allow to cool to room temperature, then refrigerate for 2-3 hours. |
| 11 | garnish with chopped nuts or coconut if desired. |
