Marilyn, is this why you were looking for quinine? :)

Ha! No...but it will be now! I'll let you know how it goes after my order arrives.

Here's the drink syrup I'll be making:

Quinine Syrup

4 cups water
1/4 cup (1 ounce/20 grams) cinchona bark, powdered (a coffee grinder does this well)
3-4 cups rich simple syrup (by volume, two parts sugar to one of boiling water, stirred to dissolve)
1/4 cup citric acid, also known as lemon salt
3 limes, only the peeled zests
3 lemons, only the peeled zests
2 sour or Sevilla oranges, only the peeled zests (or peel of 1 grapefruit or pomelo)
1 cup chopped lemongrass (3-4 stalks)
9 whole allspice berries
6 whole cardamom pods
1/4 teaspoon kosher salt
1 tablespoon lavender (I'll be skipping this)

In a covered saucepan, bring all ingredients except the simple syrup to a boil and reduce heat immediately; simmer on low for a half hour, then remove from heat and allow to cool fully. Transfer to a carafe and chill for two days.

Strain through a superfine chinois or cheesecloth, or by using a plunger press coffee maker. Return to carafe and refrigerate for a day or two, allowing sediment to accumulate on bottom. When layer seems stable, gently decant off the clearer liquid without disturbing the sediment “mud.”

It should be about 3 cups at this point; add to this liquid an equal measure of rich simple syrup, mixing well. Funnel into a clean, cappable bottle and refrigerate. Makes roughly 6 cups or 1.5 liters.

http://tmagazine.blogs.nytimes.com/2011/11/14/case-study-quinine-syrup/

 
Odd...I just made jello for the first time in years last night. Used cranberry

juice instead of water with a sugar/free black cherry. Tangy and perfect.

No matter how many fancy desserts I've tried or made myself, I still can't forget my first love: jello and fruit cocktail. In our family of multiple kids, it was a real treat to score one of the few cherries in the can.

 
When I was a kid, my mom made that too! I would have given you the cherry. smileys/smile.gif

 
It's been a while since I've made this, but these are terrific! Nostalgic and delicious

Great conversation piece at parties. A friend of mine tweaked the recipe slightly and it was really good. Use an ounce or two less alcohol (so the gelatin sets up a wee bit firmer). She substituted 1/2 the vodka with a lychee-flavored alcohol. I love both versions but I like the lychee version better.

 
Marg, were you awed upon seeing your first full jar of Marachino cherries??? I thought

I'D DIED AND GONE TO CHERRY HEAVEN.

 
I was much older then, not so impressionable. We didn't even have garlic in our house until 1963.

Such a sheltered life that I had to make up for.

My parents used the jar of cherries for some alcoholic drink they made. And they didn't drink, (well my dad did but not in the house) so can't you just imagine how delightful those cherries became?!

 
What's up with that? My parents still don't eat garlic. I was a latecomer, but made up for it!

 
Mine too! The garlic was always stale, and she usually burnt it on top of that

No wonder she always complained garlic was too strong.

Years later I fed her pesto and aioli and she was none the wiser.

 
did anyone else fight over that cube of "pork" in the pork-n-beans can? do they still have one of

those in the cans? kinda yukky to think about now.

 
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