[Ansteorra] Sekanjabin recipe

[Stefan li Rous]

What may not be clear to some folks from the description below is that you make the initial solution up as a thickish sugar syrup. In this state it will keep for almost forever without refrigeration. Then before you want to drink it you dilute to whatever drinking consistency you desire with cold water.

Adena, do you mix the food coloring into the syrup? Or in after you've diluted it?

This sounds like a good idea. Drinking the ready-to-go drink could be a bit of a surprise, but drinking the undiluted syrup could be a really big surprise if you didn't realize it was pouring sort of thickly.  And the latter case might be a good indication you *really* need the sekanjabin! I've heard sekanjabin called the medieval sports drink.

Stefan

On Jun 7, 2010, at 8:35 PM, vujadea200 at aol.com wrote:

> We have learned in my family to put a little bit of green food coloring into it as well.  
> 
> Taking a big swig of that, when you are expecting water is NOT so great!  
> 
> 
> Adena Terricsdottir 
> 
> 
> -----Original Message-----
> From: Betsy Marshall <betsy at softwareinnovation.com>
> To: kathuss at cableone.net; 'Kingdom of Ansteorra - SCA,  Inc.' <ansteorra at lists.ansteorra.org>
> Sent: Mon, Jun 7, 2010 6:29 pm
> Subject: Re: [Ansteorra] Sekanjabin recipe
> 
> 
> In search of or offering?
> 
> I use Cariadoc's formulation- 
> 
> 8 cups sugar, 
> 
> 5 cups water, 
> 
> half cup of vinegar,
> 
> bring to a boil; 
> 
> remove from heat 
> 
> add big handful of fresh mint, 
> 
> stir, allow to cool; 
> 
> strain into bottles. 
> 
> Mix as needed to flavor cold water, or into hot water for a nice mint tea
> 
> Hope this helps; Pyro
> 
> 
> 
> -----Original Message-----
> 
> From: ansteorra-bounces+betsy=softwareinnovation.com at lists.ansteorra.org
> 
> [mailto:ansteorra-bounces+betsy=softwareinnovation.com at lists.ansteorra.org]
> 
> On Behalf Of kathuss at cableone.net
> 
> Sent: Monday, June 07, 2010 7:16 PM
> 
> To: ansteorra at lists.ansteorra.org
> 
> Subject: [Ansteorra] Sekanjabin recipe
>