[Sca-cooks] Using aloe in food

Michael Gunter countgunthar at hotmail.com
Mon Jul 16 08:12:41 PDT 2007

>Aloe vera is the common aloe of the Mediterannean and is very likely what 
>being called for as aloe.


That was my feeling from my researches as well. But, along with the
obvious health benefits derived from both topical and internal use of
the plant, there are a couple of minor risks or just the possibility of
discomfort to someone drinking my syrup.

Being that the oils appear to be bitter, I figure the aloe was used
to relieve some of the over-sweetness of the sweet apple and
sugar syrup. For this reason I used some basic Lipton teabags in
the simmering. I know it isn't correct but they did add that bit
of bitterness to temper the sweet.

The syrup came out wonderfully, btw. Elizabeth compares the drink
to a hot toddy and it would work great on a cold day.

So, adding the teabags considered a total heresy?



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