Caer Galen Midwinter Feast:
An Evening in Arabian Lands

December 9, 2000

Drinks:


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.


Back to the Caer Galen Midwinter Menu

Back to The Stewpot Main Page