[Sca-cooks] more spanish stuff: Limonada

[Jadwiga Zajaczkowa / Jenne Heise]

>From De Nola:
<blockquote>
LIMONADA
Take blanched almonds and peel them, and grind them in a mortar, and 
blend them with good hen's broth; and then take new raisins, and clean 
them well of the seeds, and grind them by themselves and strain them 
through a woolen cloth; and after they are strained, mix them with the 
almonds, and put everything in the pot where it must cook; and put sugar 
and a little ginger in that same way, and set it to cook, constantly 
stirring it with a stick of wood. And when it is cooked, put a little 
lemon juice, and then stir it a little with the wooden stirrer so that 
the lemon juice is well-mixed within it. And then dish it out and cast 
fine sugar on the dishes.
</blockquote>

So, I took about 20 almonds and ground them up in a food processor.
Then I blended them with 1 cup water and 1/2 teaspoon chicken base (yes, 
I'm lazy) and heated them up enough to combine.
I took about 2/3 cup of raisins and ground them in the food processor, 
then mixed them in the broth/almond mixture, added 1 tsp salt and pinch 
of ginger.
I heated it up and cooked it, stirring constantly, for about 5 minutes, 
or until it had thickened. Then I added 2 tsp of lemon juice and mixed 
them in, and turned off the heat.

YUMMMM...
I need to grind the almonds smaller, though; they are too chunky. But 
the raisins have a lemony taste to start with.

I could also see this being done with white grape juice instead of 
raisins; it's not clear. I'll try that too. (Since it says new raisins, 
and says to strain them through a woolen cloth, which I'm not sure is 
possible with the ground raisins...)

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"History doesn't always repeat itself. Sometimes it screams
'Why don't you ever listen to me?' and lets fly with a club."