IRAKE WITH MINT SYRUP OR JUICE

A Crystal Glass Factory
was Built in Cordoba
during the beginning of the 9th C.
(See Ziryab)
Photo by: Lord-Williams

engraved, carved. An example is an engraved water glass in a 10^th C León noble home. [Sánchez-Albornoz. 2000:146]

MINT SYURP, HOW TO MAKE IT ADAPTED FROM HUICI’S TRANSLATION OF AL-ANDALUS #499 JARABE DE MENTA. MANERA DE HACERLO, p 273

Ingredients

1/2  c mint leaves

½ c  basil leaves

½ c  citron leaves

½ c  clove leaves[1]

1 lb sugar

2 tbsp whole cloves

green and blue food coloring[2]

Mint Syrup for Cocktails
Photo by: Lord-Williams

Preparation

Place the leaves in a pot and cover with 3 cups water. Heat until the flavor is extracted (just below boiling point). Strain. Discard the leaves and return the liquid to the pot.

Add sugar. Add cloves tied tightly in a spice bag. Cook until the liquid reaches the consistency of a syrup.

Remove from heat and drink for its benefits. Also, today, it can be saved as a dessert sauce.

(The Medieval Spanish Chef adds green and blue food coloring as the  original mixture is brown.)

Its benefits: reduces mucus excretion and phlegmatic urine; it fortifies the liver and stomach and improves temperament.

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[1] As this is not a common commodity, ½ c of cloves was used.

[2] The Medieval Spanish Chef’s addition.

ANÓN AL ANDALUS #499 JARABE DE MENTA. MANERA PARA HACERLO, p 273 AMBROSIO HUICI’S TRANSLATION