[Sca-cooks] Sekajabin

[Betsy Marshall]

I got excellent results last month with Rice vinegar,
and a handful of mint fresh from the yard

(Marukan-light and mild- genuine brewed- diluted to 4.3% acidity.)

Had a lovely amber color in the syrup

I also use a large dilution ratio- about 1 Tbl per 10-12 oz water,
but everybody I pressed it on was surprised that they liked it.
Betsy


-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org] On Behalf Of Etain1263 at aol.com
Sent: Tuesday, June 10, 2003 7:52 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Sekajabin

--
[ Picked text/plain from multipart/alternative ]
In a message dated 6/10/2003 8:09:10 AM Eastern Daylight Time,
mooncat at in-tch.com writes:

> 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

I use mostly spearmint..but vary the vinegars.   The red wine vinegar
was
very nice...and the color was wonderful!   I've got two mints and a
lemon balm
growing profusely enough this year to experiment.   Has anyone tried
using a
little balsamic vinegar in the mix?

Etain
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