SC - Questions on Sekainjabin

[Philip & Susan Troy]

At 8:55 PM -0700 4/22/99, Laura C Minnick wrote:
,,,


>	Last spring I started a batch of sekanjabin syrup, set the sugar
>and vinegar to boil, and went rooting in the refrigerator, and discovered
>the mint was gone (daughter Rotrude later confessed to having eaten it).
>The only other green things in the drawer were basil and rosemary, neither
>of which would be good in the syrup. It was late and I didn't fancy a
>trip tot eh all-night grocery. So I got to thinking- my hypocras
>powder was in the  storage locker across town. But I had cinnamon sticks,
>cloves, and there were oranges in the fruit basket, so instead of the mint
>I used the spices and citrus peels. I let it sit for a day or two before
>straining, but the syrup was delicious and especially good hot. Has anyone
>else ever tried this? It isn't the same as the stuff with the mint, but
>since I started with the Sekanjabin Simple I dubbed it 'Spiced Sekanjabin'
>(original, huh?). Has anyone else had an 'oops' like that turn out?

The 13th c. Andalusian cookbook has a whole chapter of drinks based on
flavored syrups, of which sekanjabin is one. They include a basil drink, a
carrot and spice drink (throw out the carrots, use the water they were
boiled in!), and much more. I'm not sure just what defines the limits of
"sekanjabin," but it seems clear that most such drinks have other names.

David/Cariadoc
http://www.best.com/~ddfr/


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