[Sca-cooks] re: Lemon Syrup

[Susan Fox-Davis]

margali wrote:

> Splenda cooks ok, but is not a texturizer like sugar. Check out
> naturesflavors.com, they sell syrups for sno-cones that are great
> in ice water as a jalab, as well as 'spring water' flavor
> additives.

I just got the six-pack sample kit and am joyfully working my way through
tastees.  So far, the sweetness outstrips any of the flavors but they may work
better on ice.

> I buy the unflavored acid syrup base and add it 1:1 to
> the knudsen's 100% pure cranberry squeezings [and believe me,
> there is no way anybody can dring 100 % pure cranberry squeezings
> - it has to be cut at least by half with plain water to get to a
> palatable state, and plenty of sweetening added. I use the syrup
> base to make a non-cooked cranberry 'jalap' syrup to cut into
> drinkable state with suitable dillution.]

Pucker Power!  You are so right.

> I see no reason that
> you can't just use their neutral syrup base to an equal amount of
> simmered lemon juice to make lemonade jalab syrup.

That will be somewhat more dilute than straight sugar-and-juice syrup, but
worth a try.

> On the other hand, I just got back from my favorite middle
> eastern market and was talking with the persian woman who ownes
> it and found a new drink to try - willow water with a few drops
> of rose water in iced water with pinch of a little seed that
> looks like an oval nt-quite-a-poppy-seed.

That sounds interesting.  Probably a good headache cure.  Did you catch the
name of those seeds?  Nigella maybe?

> She also says that her
> village doesn't drink sekanjabin, they use it as a dip for
> romaine lettuce as a snack or dessert!

Salad dressing!  That's it, sekanjabin might make a good no-fat salad dressing
at that [but not no-carb].

> You learn something new
> every day

Thank the Almighty for that!

Selene