Lemon and Ginger Syrup
|Tacuinum Sanitatis: Medieval Horticulture and Health|
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Lemon Syrup courtesy of David FriedmanTake 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. [Translation from the Miscellany:http://www.pbm.com/~lindahl/cariadoc/drinks.html]
1 quart lemon juice
4 1/2 cups sugar
Heat, stirring until sugar is dissolved. Simmer for about 15 minutes-half an hour. Refrigerate. To use, dilute about 8 to 1 with water.
Approximately 2/3 cup Ginger
2 1/2 cups water
1 cup lemon juice
4 cups sugar
Peel a big hunk of ginger and mince. (About 2/3 c. per batch) Mix 2.5 cups water with 4 cups sugar. Bring to a boil. Add 1 cup lemon juice and reduce heat. Add several spoonful's of the ginger. Simmer until reduced by 1/6. Add rest of ginger. Simmer until reduced by about 1/3 from start. Cool. Strain & bottle. To use, dilute about 8 to 1 with water.
Note: if you cut the ginger into chunks rather than mincing, you can use the strained out chunks, put them in sugar syrup at the soft ball stage, and roll them in sugar to candy them.