SC - Re: sca-cooks V1 #472
DianaFiona
DianaFiona at aol.com
Thu Dec 11 23:42:45 PST 1997
In a message dated 97-12-11 23:06:19 EST, you write:
<<
I think if you hook up to Cariadoc's Miscellany on line or with your own
personal copy, you'll find some recipes for syrups that can be diluted and
used as drinks later.They work, they're good, they're relatively cheap, and
they keep at room temperature for a very long time. The by-now-infamous
Sekanjubin (Persian Mint Drink)is really only one variety. You can also make
lemon, orange, pomegranite (I cheat and use that popular drink additive from
the liquor store? Name? Somebody hand me my brain!).
>>
Ummmm, maybe Grenadine? And while the Miscellany's drink section is
fairly small, I seem to remember that the Middle Eastern cookbooks in his
cookbook collection have recipes for some of the syrup flavors mentioned
above. (Am I remembering correctly, Your Grace?) Easy to make, and I've even
found a number of them in a small local Indian market ready made, including a
*very* thick, but unsweetened, pomegranite. It was cooked to a disapointing
brown color, but it tasted wonderful sweetened and diluted.
Ldy Diana
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