[Sca-cooks] sekanjabin, was: Freezing tarts.
samia at idlelion.net
Tue Aug 30 16:20:19 PDT 2011
I simmer it for substantially longer to burn off the
back-of-the-throat-vinegar-bite. The syrup coats the back of a spoon
like Dayquil when I'm done. I also add handfuls of mint, rather than
sprigs, and add it as soon as the sugar is fully dissolved. Use cider
vinegar or wine vinegar-- white vinegar is... really good for cleaning.
* 6 cups sugar
* 10 cups water
* 4 cups wine vinegar
* pick one:
o 1 cup mint, dried
o 2 oz cinnamon
> I got this after a batch I particularly enjoyed, I don't know how
> close it is to an original:
> 4 cups white sugar
> 2 cups water
> 1 cup vinegar
> 3 or 4 sprigs of mint
> Bring sugar and water to a boil
> Add vinegar and simmer about 20 minutes
> Remove from heat, then add the mint and stir in and let it cool with
> the mint in, then strain it out when cooled.
> I have made it with the mint in while cooking and it seems to have
> less mint flavour.
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