Oxymel سکنجبین a combination of vinegar and honey – has a long tradition of supporting health and wellbeing. Blue Petal’s Oxymel: Honey & Apple Cider Vinegar with Kawakawa & Ginger, has a zesty warming kick that makes it great as a salad dressing. Here I have served it in a fresh salad mix to eat wrapped in lettuce leaves, san choy bow-style……..Continue reading….
Source: Cuisine
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Critics:
Oxymel سکنجبین from Latin ‘acid and honey‘, from Ancient Greek ‘acid‘ and ‘honey‘) is a mixture of honey and vinegar, historically used as a medicine. Its name is often found in Renaissance (and later) pharmacopoeiae in Late Latin form as either a countable or uncountable noun.
As a countable noun, it is spelled variously as (singular) oxymellus and oxymellis, and plural oxymeli and oxymelli.Clinical trials involving oxymel have investigated its impacts on chronic medical conditions including obesity although low sample sizes and lack of data mean that more research is needed before drawing conclusions.
Sekanjebin is an Iranian drink made of honey and vinegar, usually served in summer. It is sometimes seasoned with mint too. A notable example of drinking vinegar was raspberry vinegar, made from raspberry juice, vinegar and sugar. Raspberry vinegar has been recorded as a beverage used for hundreds of years, dating back to the middle of the seventeenth century and prior – with texts written by the scholar Franciscus Junius referencing the drink in the late 1600s.
The sweetened raspberry syrup is said to have entered the beverage world through pharmacists and chemists, primarily through its use within the apothecary. The mixture has been recorded as a tincture for use in natural remedies treating coughs, colds, and asthma, though in modern culture, raspberry vinegar is mostly used as a condiment, or a pleasant drink.
By the mid-1800s, this same fruit vinegar blended with a spirit such as brandy or rum was being referred to as raspberry shrub.As a mixture of fruit and alcohol, shrub is related to punch; however, punches were normally served immediately after mixing the ingredients, whereas shrubs tended to have a higher concentration of flavour and sugar and could be stored for later use, much like a pre-made drink mixer.
The shrub was itself a common ingredient in punches, either on its own or as a simple mix with brandy or rum. It was also served during the Christmas season mixed with raisins, honey, lemon, sherry, rum and other spirits. The shrub was sold in most public houses throughout England in the 17th and 18th centuries, although the drink fell out of fashion by the late 1800s.
A proprietary cordial known as Shrub was developed by J. R. Phillips of Bristol. “Rum and Shrub” was a popular drink in Bristol and the west of England in the 20th century long after the convention had died out elsewhere. It is still sold today. The American version of the shrub has its origins in 17th century England where vinegar was used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season.
Fruit preserves made in this fashion were themselves known as shrubs and the practice carried over to colonial America. By the 19th century, typical American recipes for shrubs used vinegar poured over fruit—traditionally berries—which was left to infuse anywhere from overnight up to several days; afterwards, the fruit would be strained out and the remaining liquid would be mixed with a sweetener such as sugar or honey and then reduced to make a syrup.
The sweet-and-sour syrup could be mixed with either water or soda water and served as a soft drink, or it could be used as a mixer in alcoholic cocktails. Shrubs eventually fell out of popularity with the advent of home refrigeration. Most cordials and squashes contain preservatives such as potassium sorbate or (in traditional cordials) sulphites, as they are designed to be stored on shelves. They keep well because of the preservatives and their high sugar content. Nonetheless, some people choose to store their squash in refrigerators.
Ingredients in squashes and cordials have evolved over the years. A traditional cordial contains three ingredients: sugar, juice or plant extract and some water. Usually it can contain an acidifier such as citric acid or in very old-fashioned cordials lemon juice, or even spices such as cinnamon or cloves. Recreations of these traditional preparations often contain a preservative, especially sulphur dioxide, although sugar alone will keep it fresh for quite a long time.
Modern squash drinks are generally more complex and sugar free squash even more so; the ingredients are usually water, sweetener such as aspartame or sodium saccharin, juice in a low quantity (typically 5–10 percent), large quantities of flavouring, preservatives and sometimes a colour such as anthocyanin. In the middle are ordinary squashes, which contain sugar, water, a larger amount of juice, preservatives, colouring, and often a small amount of flavouring.
Although colours such as Allura Red AC and Sunset Yellow FCF are occasionally used in squash, most modern British companies are gradually aiming to use natural colours such as beta carotene or anthocyanins, and natural flavourings.
“Oxymel: A systematic review of preclinical and clinical studies”.
“The Effect of Oxymel Syrup on Some Cardiovascular Risk Factors in Overweight and Obese People: A Randomized Controlled Trial Study”
“Spirits: Vinegary ‘shrubs’ are growing on people”.
“What’s shaking in the cocktail scene? Shrubs”.
Salud! Shrubs for sipping, not clipping”.
“Sharp as a Tack – DIY drinking vinegars and shrubs are a snap to make at home”.
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