Melba's Jammin' wrote:

> On local tv last week. FWIW.
>
> Almost Starbuck's Frappuccino
> Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a
> joke!)
> 3 ounces hot espresso (or double-strength regular coffee)
> 1/4 cup sugar (or Splenda)
> 2 1/2 cups milk (low-fat is OK)
> 1 tablespoon dry pectin
> 1 cup ice
> Stir milk and pectin into coffee and sugar mixture until dissolved. Pour
> mixture into glass filled with ice.
> Or pour ingredients plus ice into blender and process on "frappe" for 30
> to 45 seconds.
> Pectin can be found in grocery stores in the baked goods section. (Try
> canning supplies.)
>
> Variations:
> Mocha: Add pinch of cocoa powder
> Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate
> chips
> Rumbuh: Add 2 tablespoons crushed chocolate cookies.
> Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman &
> Holman, 2001)


Is that normal jellymaking pectin that has fumaric acid and dextrose in
it (SureJel), or some kind of pectin you'd get from a pharmacist or
health food store?

Best regards,
Bob