[Sca-cooks] Lemon Syrup?

[Mark.S Harris]

Brangwayna Morgan commented:
> Yes, but what we're talking about is a concentrated lemon syrup that gets
> diluted to make the lemonaide.  That's why there is more sugar then lemon
> juice, and it has to be cooked to put the sugar into solution.  You don't
> drink the stuff straight, you cut it at least 5:1 with water (5 parts water
> to 1 of syrup); many people dilute it even more than that.  It's a 13th
> century Andalusian recipe; there is also a version using pomegranite juice.

Actually there are many more period recipes for juices using a
sugar/honey
water base than just these two. Master Cariadoc has posted a number of
these on this list and elsewhere. Unfortunately, for a lot of them, I've
been unable to determine what the ingredients actually are or sometimes
where to get them. Perhaps I should bring some of these up here.

For these recipes and numerous redactions check this file in the
BEVERAGES section of the Florilegium:
jalabs-msg        (51K)  1/23/01    Drinks with a sugar or honey-syrup
base such
                                       as Sekanjabin (Persian Mint
Drink).
http://www.florilegium.org/files/BEVERAGES/jalabs-msg.html

Stefan li Rous
stefan at texas.net