[Sca-cooks] Sekajabin

[david friedman]

Etain wrote:

>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?

We did it with balsamic vinegar once, when that was what was
available in bulk. As I remember, the taste wasn't that different,
but the color of the syrup was much darker than with ordinary wine
vinegar.

Elizabeth/Betty Cook