SC - Re: verjuice

[Elaine Koogler]

Yeah...if you could share with us your recipe and instructions, that would be
great.  I've got to make pies for 600 in May, and would love to use verjuice
instead of the compromise I developed, if there's time!

Kiri

Vincent Cuenca wrote:

> >
> >Date: Wed, 28 Mar 2001 12:24:25 -0500
> >From: "micaylah" <dy018 at freenet.carleton.ca>
> >Subject: Re: SC - RE: Verjuice
> >
> > >Could anyone tell me where I could get verjuice, or what I could
> > > substitute for it?  The quote I've gotten is $11 (American) for a 750
> >mL
> > > bottle, mail order (I live in Canada).
> > >
> > >Genevieve
> >
> >I make my own in the Fall and freeze it for the year.
> >
> >Micaylah
> Really?  Do you use a special process, or do you just crush the fruit and
> extract the juice?  We're planning on experimenting with this in September
> on some unripe grapes, and tossing in some basil as per de Nola's
> recommendation.  I've heard mention of using crabapples and unripe plums as
> well.
>
> As far as a substitute goes, I've heard of using diluted lemon juice, but I
> don't know how well it would work.
>
> Vicente
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com
>
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================