[Sca-cooks] re: Lemon Syrup

[Bronwynmgn at aol.com]

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In a message dated 7/24/2001 4:21:07 PM Eastern Daylight Time,
gwynydd_of_culloden at yahoo.com writes:


> I can't answer the question about figuring out the sugar content, but I can
> say that I think we make it up much more dilute than 1:5 - closer to 1:8 or
> even 1:10.  I find that a little of this goes a very long way.
Yeah, that's why I said diluted at least 1 part syrup to 5 water - lots of
people make it more dilute than that, but that's about the strongest I've
seen most people do (that excludes my husband and the lady of my household,
who have been known to drink my sekanjabin syrup straight when they think
they can get away with it - yeeurgh.)


> those who haven't tried it, do try both Syrup of Lemons and
> sekanjabin hot - they are wonderful on a cold winter's night this way.
>
I haven't actually tried the sekanjabin, but the first time I made the lemon
syrup it was a cold rainy day, so we all drank it hot - yum.

I also have a recipe for a non-period spiced lemonaid which makes a wonderful
hot drink, especially when you have a sore throat.

To one gallon boiling water add:
4 lemons, cut in half and reamed out or squeezed (the juice is what goes in
of course); drop the shells in too.
12 whole cloves
about 1/8-1/4 teaspoon ground cardamom  (I think the original called for 4
pods of cardamom; I have ground on hand, and don't use the pods for anything
else, so..)

Let simmer for about half an hour, then take off the heat and add honey to
taste (after fishing out the lemon shells).  This absolutely does need to be
refrigerated; it grows really interesting black stuff when it's not....

For those of you in the Bryn Gwlad area who remember the stuff Magdalena used
to make, that she called "Bronwyn's spiced lemonaide"?  I used to be Bronwyn,
and this is the recipe she was using.  By the way, if anyone knows where she
is, would you pass on my greetings and email address?  I haven't heard from
her in years...

Brangwayna Morgan