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Showing posts from April 29, 2018

Yuan Dynasty Bochet Lemonade

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Based primarily off of the poem I discussed earlier, and cross-referencing other sherbet recipes, I made a caramelized honey lemonade, similar to bochet, which is mead made from caramelized honey.

What I drew from that poem is:

a hundred flowers brewed into a sweet dew syrup A primarily honey-based syrup
In the southern garden, boiled to red dragon marrow The honey should be boiled until red.  This is a little conjectural, but I think fairly convincing.  Other sherbets cook their syrups pretty severely:  Compendium of Essential Arts for Family Living's Chinese Quince sherbet has you cook the quince slices in honey until it forms "flexible strands," which is pretty cooked.  I got a similar effect after the syrup I made had cooled fully.
 heaven's winds, summer heat, good-for-"meng" fruit And then we add lemon juice.

Sherbets typically have a fruit juice and an optional sweetener added, and this fruit is definitely it.   Is it lemon?

I've found several t…