SC - Non-alcoholic drinks

[Serian]

"Dry Site" hyppocras works well.  I used the recipe from
Pleyn Delit but used grape juice and lemon juice to taste so
it isn't so sweet.  Oh, don't add the sugar either, just the
spices.
Serian

Black Jade wrote:
> 
> Okay, here's what I have in the way of non alcoholic drinks recipes.  The
> first three recipes are what appears in Cariadoc's Miscellany and are
> period.  The remaining are ones I came up with a while ago when I had far
> too much time on my hands.  They are not period, but I like all of them.
> Hope this helps.
> -A'adeema
> 
> Cariadocs wonderful recipes:
> 
> SEKANJABIN
> 
> (Andalusian p. A-74)
> 
> Take a ratl of strong vinegar and mix it with two ratls of sugar, and cook
> all this until it takes the form of a syrup. Drink an ûqiya of this with
> three of hot water when fasting: it is beneficial for fevers of jaundice,
> and calms jaundice and cuts the thirst, since sikanjabîn syrup is
> beneficial in phlegmatic fevers: make it with six ûqiyas of sour vinegar
> for a ratl of honey and it is admirable.
> 
> This seems to be at least two different recipes, for two different medical
> uses. The first, at least, is intended to be drunk hot. In modern Iranian
> restaurants,
> sekanjabin is normally served cold, often with grated cucumber.
> 
> Dissolve 4 cups sugar in 2 1/2 cups of water; when it comes to a boil add 1
> cup wine vinegar. Simmer 1/2 hour. Add a handful of mint, remove from fire,
> let cool. Dilute the resulting syrup to taste with ice water (5 to 10 parts
> water to 1 part syrup). The syrup stores without refrigeration.
> 
> SYRUP OF POMEGRANATES
> 
> (Andalusian p. A-74)
> 
> Take a ratl of sour pomegranates and another of sweet pomegranates, and add
> their juice to two ratls of sugar, cook all this until it takes the
> consistency of syrup, and keep until needed. Its benefits: it is useful for
> fevers, and cuts the thirst, it benefits bilious fevers and lightens the
> body gently.
> 
> Use equal volumes of sugar and pomegranate juice (found in some health food
> stores). Cook them down to a thick syrup, in which form they will keep,
> without refrigeration, for a very long time. To serve, dilute one part of
> syrup in 3 to 6 parts of hot water (to taste).
> 
> SYRUP OF LEMON
> 
> (Andalusian p. 279)
> 
> 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.
> 
> This we also serve as a strong, hot drink. Alternatively, dilute it in cold
> water and you have thirteenth century lemonade. All three of the original
> recipes include comments on medical uses of the syrups.
> 
> My own poor efforts:
> 
> SPICED BLACKBERRY SYRUP
> 
> 3 kg blackberries
> sugar
> 10 cloves
> 10 crushed coriander seeds
> 1 cinnamon stick
> 1 blade mace
> peel of 1 orange
> peel of 1 lemon
> 
> Simmer the blackberries until soft in 300ml of water.  Strain through
> muslin or a jelly bag, pressing out all the juice.  Measure the liquid and
> add 500g of sugar to each 600ml.  Tie the spices and peel in a piece of
> muslin and immerse them in the syrup.  Bring slowly to the boil and simmer
> for 30 minutes.  Remove the bag, Bottle or freeze.
> 
> ELDERFLOWER SYRUP
> 
> 1 litre elderflowers
> white sugar
> 
> Cover the elderflowers with water and simmer gently for 30 minutes.
> Squeeze the liquid through muslin or a jelly bag.  Add 350g sugar to each
> 600ml of water and simmer for a further 15 minutes.  Bottle or freeze.
> 
> HOP LEMONADE
> 
> 15g / 7g fresh/dried hops
> a small piece bruised root ginger
> 1 bunch fresh mint
> 1 thinly sliced lemon
> 100g demerera sugar
> 
> Fill a large pan with 2 litres of water and add the hops, ginger, mint and
> lemon.  Bring to the boil and simmer for about 30 minutes.  The liquid will
> have reduced by about half.  Strain and stir in the sugar.  Stir to
> dissolve and boil for 5 minutes.  Pour into a large jug and cool.
> 
> TAMARIND WATER
> 
> 50g Tamarinds
> 3 Tbs sugar
> 3 slices of lemon
> 
> Soak the tamarind voernight in 1.75 litres of water.  Strain and add the
> sugar and slices of lemon.  Bring to the boil and simmer for 5 minutes.
> Cover, take off the heat and leave to cool.  Strain off the lemon.
> 
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