SC - Drink suggestions? LONG

[Crystal A. Isaac]

I beg your pardon. For simplicity's sake I did not use fresh rose petals
for this particular redaction. Normally I do, but a sufficent rose
petals are hard to find this time of year. Also, finding roses that are
edible (ie, not having been sprayed with pesticides or
specically-for-roses fertiliers) is diffuclut. This soda made with roses
petals and honey is far superior, I agree. I apologise for posting my
shortand version without suffient explination.

For the Lavendar recipe, yes honey and sugar are noticbly differnt. I
found honey tends to overwhelm the subilty of the lavender. A freind has
found that using more leavesand less blossom make a better drink, but I
have not tried it myself yet. Agin, sugar is simplier, if you prefer
honey, be sure to clarify it carefully first.

I will post the almond milk orginal when I am done reading the 155
messages posted t o this list since I looked at it last.

humbly, 
Crystal of the Westermark

David Friedman wrote:
> 
> Crystal writes:
> 
> >Also adapted from: Anonymous. _An Anonymous Andalusian Cookbook of the
> >13th Century....
> >
> ><Begin Quote>Syrup of Fresh Roses, and the Recipe for Making It
> >Take a ratl of fresh roses, after removing the dirt from them, and cover
> >them with boiled water for a day and night, until the water cools and
> >the roses fall apart in the water. Clean it and take the clean part of
> >it and add to a ratl of sugar. Cook all this until it takes the form of
> >a syrup. Drink an uqiya of this with two of hot water.... <End Quote>
> >
> >1 tabelspoon rose extract
> >2 oz dried rosehips
> >1 pound sugar
> >water to one gallon
> >
> >Rose extract can be found at Indian grocery stores. Bring sugar and
> >rosehips to a gentle boil in 1 or 2 quarts of water until the rosehips
> >have given the solution a pleasant pink color. Skim out all the pieces
> >of rosehips (strain if necessary). Add water to one gallon. Allow
> >solution to cool to 70 degrees, and add rose extract and champagne
> >yeast. Stir. Bottle quickly. Allow to stay at room temperature for about
> >3-5 days then keep refregerated.
> 
> I don't see much connection between your version and the original. Yours is
> a fermented drink made of rose extract, rose hips, and sugar. The original
> is an unfermented syrup made from roses and sugar, and drunk diluted in hot
> water. Fermented drinks are, of course, forbidden by Muslim law--and, so
> far as I can recall, there are none in Manuscrito Anonimo.
> 
> >#3 Lavender Drink
> >Adapted from Anonymous. _An Anonymous Andalusian Cookbook of the 13th
> >Century. ..
> 
> ><Begin Quote> Syrup of Lavender (Halhal)
> >Take a ratl of lavender and cook it in water to cover, until its
> >substance comes out. Then take the clear part and add it to a ratl of
> >honey, and cook all this until it is in the form of a syrup. Drink an
> >uqiya and a half of this with three of hot water....<End Quote>
> >
> >Simmer equal volumes of lavender and sugar in water, dilute for
> >drinking.
> 
> Honey and sugar have noticeably different flavors.
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