Re: [cooking_rumpolt] The difference between a julep and a syrup?
- Katherine wrote:
>I've run across a couple of instances of the word julep in the recipes ISyrup comes from sharab (Arabic sing., sharbat pl.; in Turkish it
>am working through. Sometimes the instructions say julep or syrup. Does
>anyone have any hints for me about the differences between the two?
became sherbet). A sharbat is a syrup made of any of a number of
items, drunk mixed with water. There are also syrups/sharbat, such as
those made of fruit juices, of herbs, of flowers, and of mixed herbs
and spices. See the anonymous Andalusian, last or nearly last
chapter, for a number of recipes.
Sherbets made in the Sultans palace in Costantiniye (Constantinople,
now Istanbul) in the 15th through 17th centuries included:
Sweet Apple sharbat
Sour Apple sharbat
Arab Sharbat (with spices)
Bitter Orange sharbat
Sour Cherry Sharbat
Date Palm Flower Sharbat
Sweet Pomegranate sharbat
Sour Pomegranate sharbat
Water Lily sharbat
Julab is one kind of sharab/syrup. The word derives from the Persian,
gul, which means flower, especially the rose. The 13th c. anonymous
Andalusian cookbook gives a recipe for sharab of julab, made by
cooking sugar and rosewater together to make a syrup. In the SCA
period Islamic world it is a very specific term. Even today in the
Middle East julab is made with rosewater, dates, and water and served
Europeans appear to have borrowed the term julep and used it more
generically. And borrowed sherbet and applied it specifically to what
is essentially frozen sharab.
Urtatim [that's err-tah-TEEM]
the persona formerly known as Anahita