Medicinal Drinks
Various drinks based on "medicinal drinks and preparations" from An Anonymous Andalusian Cookbook of the 13th Century, translated by Charles Perry
The original recipes can be found from the book in the above link
measurements I looked up for ratl and uqiya came up as 16 ounces and 3 grams, for the sake of simplicity, I broke these down to ratios to meet my own needs and supplies on hand.
Syrup of Lavender (Halhāl)
- take eqal amounts of lavender and honey
- simmer the lavender in enough water to cover (for it to soak in), watch for the water to change colour and the flowers to look depleted.
- filter the water and add the honey to the filtered water
- cook until it forms into a syrup
This is meant to be mixed 1 1/2 parts syrup to 3 parts hot water
I found the drink to be slightly bitter and sweet, likely due to the whole flower being used.
Syrup of Basil
- Take basil leaves, fresh or dried, and simmer them in water in order to "get their substance out"
- Filter out the leaves out of the water
- Add suger to the water and cook this until it becomes a syrup
This is meant to be mixed 1 part syrup to 3 parts cold water
This drink is by far the most pleasurable syrup based drinks I have tried (including precipes not mentioned here), the drink has a very refreshing appeal to it.
Syrup of Violets
- Take violets and measure three times as much boiling water and 4 times as much sugar
- combine and boil (the liquid will become blueish and the violets will look a pale grey)
- strain out the petals and combine the water with the sugar and boil it until it forms into a syrup
This is to be mixed one part syrup to three parts hot water.
Be sure to remove the white parts from the petals (presuming you are using purple violets). The colour of this drinks tends towards grey rather than violet, however if a few drops of lemon are added, it will turn a little more pink.
Syrup of Dried Roses
- Measure your dried roses and measure off three times as much boiling water and twice as much sugar.
- Cover the roses with the boiling water and let it sit over night
- press the liquid out of the roses and strain the liquid.
- Add the sugar to the liquid and cook until it forms into a syrup
This is to be mixed 1 1/2 parts syrup to 3 parts water (does not specify hot or cold)
makes a delicately tinted drink. For best results, I picked my own rose petals and was sure to remove the whites and have them stored in a dark/dry place.
The Recipe for Making a Syrup of Julep
Measure 5 parts rosewater and make into a syrup with 2 parts sugar.
This is to be mixed 2 parts syrup to 3 parts hot water.
If you are purchasing rosewater, take note of the potency... many of the larger bottles are diluted enough to use as is but some "rosewaters" being sold are concentrated or even imitation. (do stay away from the imitation rosewaters)
Syrup of Lemon
- take fresh lemon juice and as much sugar
- combine and cook until it forms a syrup
No instruction is given for dilution
Syrup of Tamarind
- To one part tamarind, take 5 parts water
- Steep the tamarind in the water
- strain and filter out the water
- add one part sugar and cook this until it forms a syrup
This is to be drunk 2 part syrup to 3 parts cold water
tamarind can usually be found packaged as a paste without the husk. The drink itself comes out as a sweet/sour which can be quite refreshing.
Syrup of Simple Sikanjabīn
- Take one part strong vinegar to two parts sugar
- cook together until it forms a syrup
To be mixed one part syrup to three parts hot water
I have had good success using a white balsamic vinegar with this recipe
Syrup of Pomegranates
- Take equal measures of sour and sweet pomegranates and add to their juice, two measures of sugar
- Cook until it forms a syrup
No instruction for dilution.
some people use bottled pomegranate molasses though I have had some good results from pure juice with an equal measure of sugar boiled down to a syrup. The syrup has a brownish red appearance.
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