Lemon syrup (was SC - oxymel/hydromel/etc)

[Woeller D]

Thank you very much. Would this lemonade would be perioid? Period?
Medieval? Would it be more or less period or medieval if I made it with
honey? I made (minted)sekanjabin by your recipe the other day. The mint
that I used in it was not as flavorful as I had hoped, but it still
tastes ok. Is the minted sekanjabin served hot or cold, in period? Is
the version served at Pennsic, iced, and of the minted  variety period
or perioid? Or is the hot, vinegar & sugar/honey only version the only
truly 'period' version. I plan to make the lemon syrup and put a pitcher
of both drinks on the table to share when we are at feast. Again, thank
you so much. Even if the two drinks as I'd like to serve them (cold or
iced)turn out to be only perioid, they will maintain my vision of the
Dream at table better than what I could have offered before.
Merci
Angelique

david friedman wrote:
> 
> At 9:17 PM -0500 2/2/98, Woeller D wrote:
> >Marisa Herzog wrote:
> >>> I have made the Joy of Cooking's recipe for lemon syrup for years, and
> >>>it is
> >> similar to the Arabic version that has been posted here before-
> >
> >Sorry, I missed that one. Could you forward me the recipe? Thanks.
> >Angelique   angeliq1 at erols.com
> >
> Syrup of Lemon
> Andalusian p. A-74
> 
> Take lemon, after peeling its outer skin, press it and take a ratl* of
> juice, and add as much of sugar. Cook it until it takes the form of a
> syrup. Its advantages are for the heat of bile; it cuts the thirst and
> binds the bowels. [end of original]
> 
> A ratl is a weight measure, about a pound.  Given that sugar and lemon
> juice are both roughly 2 c = a pound, that means equal volumes or equal
> weights.
> 
> We often serve this diluted about one part in three or four of hot water as
> a strong, hot drink. Alternatively, dilute it more in cold water and you
> have thirteenth century lemonade. It doen't taste quite like modern
> lemonade because of the cooking.
> 
> Elizabeth/Betty Cook
> 
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