SC - "Fake" ypocras

[R. Del Boccio]

Hi,
Guess I missed the first question on this.  I make what I
call "dry site ypocras" which uses grape juice cut with
lemon juice for the base.  Grape juice by itself is way too
sweet.  It goes over quite well!
Serian

"Adler, Chris" wrote:
> 
> >>>BTW- does anyone know if a substitute for ypocras could be made from
> grape juice? We will be hosting a no-alcohol bardic circle and I'm
> thinking of beverage opportunities...
> 
> I've made "fake hippocras" several times for events, since I try to serve
> beverages at dinner which would resemble what was actually served in period
> (which, obviously, would be alcohol).
> 
> I've served fresh cider (citing Digbie and others), pear juice masquerading
> as perry (also Digbie and others), fresh lemonade (La Varenne, I believe),
> hot lemonade (Anonymous Andalusian), sikanjabin (Andalusian) and grape juice
> which I've steeped with grains of paradise, long pepper, cubebs, blades of
> mace, cassia bark, and sugar, if memory serves me correctly. One time, I
> added cream to the grape drink, as I saw in Markham or Dawson, if I'm
> remembering the recipe correctly. The original hippocras recipe comes from
> Robert May, I think.
> 
> I remember I first saw a reference to the ingredients in true hippocras
> years ago in To The King's Taste back before I was able to buy primary
> sources. Since my barony tended to serve nasty pink lemonade mix at feasts
> and I didn't want to do that, it occurred to me at the time that I could
> spice grape juice to taste **somewhat** like hippocras without actually
> serving alcohol at a feast.
> 
> All of the beverages I noted above have been, generally, received very
> enthusiastically at feast.
> 
> Katja
> 
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