Caer Galen Midwinter Feast:
An Evening in Arabian Lands

December 9, 2000


Syrup of Lemon

(An Anonymous Andalusian Cookbook of the 13th Century) 
    Redaction by Maredudd

    Take lemon, after peeling its outer skin, press it and take a ratl of juice, and add as much of sugar. Cook it until it takes the form of a syrup. Its advantages are for the heat of bile; it cuts the thirst and binds the bowels.

    1 cup lemon juice
    1 cup sugar

    Strain lemon juice to remove pulp and small seeds. Combine juice and sugar in a sauce pan; bring to boil and cook it down to a syrup consistancy. Mix one part syrup to eight parts water for a drink. 

    Maredudd's notes: Thirty lemons made about 8 quarts of syrup, which wasn't enough for the 100 or so people that we served. They liked it a lot. 

    Save those peels to make candied lemon peels! I didn't have enough time to make candied lemon peels when preparing this feast; it was really hard to throw them out.

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