[Sca-cooks] Sekajabin

[Sue Clemenger]

It depends on the season (I like to drink it year 'round, and have taken
to keeping a small bottle of it in my feast gear, too).  In winter, it
tends to be peppermint, which I can find both fresh and dried.
In summer, it's generally a blend.  I've got both peppermint and
spearmint growing like the (properly potted) weeds they are.  My lemon
balm fell victim to a late frost, and I don't know if I'll have a chance
to replace it, but I'd wanted to try some with it, too.
What type of vinegar do you use? My favorite is champagne vinegar,
followed by (real) cider vinegar.  I've got some white wine vinegar I
may try, as well.
--Maire, sekanjabin devotee....


jenne at fiedlerfamily.net wrote:
>
> It must be summer, my house smells of boiling vinegar.
>
> After an emergency run to my mom's (the slightly-out-of-it neighbor cut
> all the Mentha citrata out of my side yard, bless her), I am now halfway
> through the first two gallons of sekajabin syrup of the summer. I use 2
> parts mentha citrata (orange bergamot MINT) and 1 part lemon balm for the
> mint leaves.
>
> What other combinations do other people use?
>
> -- Pani Jadwiga Zajaczkowa, Knowledge Pika   jenne at fiedlerfamily.net