[MR] sekunjabin question

[Dave Montuori]

> Has anyone experimented with using fresh ginger to replace the mint  
> in the basic recipe for sekunjabin?  If so, what were the results?   
> I'm thinking of experimenting and since there is a later period  
> recipe using molasses and ginger in a vinegar based drink (called  
> switchel), it seemed like it might work.  Any thoughts?

I have a friend who makes ginger syrup (and candied ginger) -- but in that 
recipe the diced ginger root is in the syrup as it cooks. (As opposed to 
the mint in sekanjabin which is added after you've removed the mix from 
the heat.) I don't know how well the ginger flavor will leach out into the 
syrup if the ginger is added after removal from the heat, but in any case 
I expect it would take longer than mint.

Evan