sf wrote:
digestive troubles.
>>
> She's a doctor in real life. It figures.
>
> wb, tj! Long time no see.
>
>
It is the Brit throw-back in me, and I got the barely water idea from a
Delia Smith cookbook...Delia, the JOC of my 40's. I got the mint idea
from switchels

<paste>
> John Hinterberger's restaurant and food columns appear in The Seattle
> Times in Sunday's Pacific Magazine and Friday's Tempo.
>
> ----------------- HAYMAKER SWITCHEL -----------------
>
> 1/4 cup sugar
>
> 1/2 cup water
>
> 1/2 cup finely chopped mint leaves
>
> 1/2 cup finely chopped lemon balm leaves
>
> 1/4 cup lemon juice
>
> 1/4 cup orange juice 4 quarts ginger ale Mint leaves for garnish
>
> 1. Combine sugar and water in a large saucepan and bring to a boil,
> stirring often to dissolve the sugar. Add chopped mint and lemon
> balm, then stir in the lemon juice and boil for 30 seconds. Turn off
> heat, cover and let stand for 1 hour. 2. Stir in orange juice and
> strain through a fine sieve. Just before serving, mix with chilled
> ginger ale. Serve garnished with fresh mint leaves.
>
> (Hinterberger's historical aside: Switchels were colonial drinks,
> often made with vinegar, brown sugar, light molasses, grated ginger,
> cold water - and rum. If you want to put some punch into your
> haymaker, I suspect it's not only possible, but authentic.


and from sekanjabin

<paste>
> This is a delicious traditional Iranian summer drink. 3 kilos sugar -
> 7 lbs 2cups white vinegar bunch of mint 5-6 tall glasses of water
> METHOD: Mix sugar and water in saucepan. Boil well. Add mint. Boil 20
> minutes. Strain thorougly. Return to pot. Add vinegar. Boil 5-10
> minutes. Bottle. TO SERVE: Pour 1" of syrup into glass. Add plenty of
> ice. Add sprig of mint. Option: Add grated cucumger. Top up with
> water.

I've been thinking of them as the weather gets hot.

Kiddo is great, almost 6. We begin 1st grade with primers, pond life,
subtraction and the Babylonians on 1 August. I'm so excited.
blacksalt, aka tj the small