[MR] sekunjabin question

[Dexter Guptill]

I've got a recipe for "West African Ginger Beer", which is essentially a
strong vinegar-and-honey infusion, with a splash of lemon. Recipe's here:
http://members.cox.net/dguptill/gingbeer.htm  That, with some vinegar, might
work as a ginger 'bin. Not documentable, but feasible and uses period
ingredients.

On 7/27/06, Dave Montuori <damont at wolfstar.com> wrote:
>
> > 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
>
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Dex
--Dexter Guptill
aka "Brother Shotgun of Social Justice"

http://members.cox.net/dguptill
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