Posca is a wonderfully refreshing drink that was used by Romans to deal with a hot Mediterranean climate and hard physical work. If you were poor or a soldier, it’s just vinegar and water. If you were lucky enough to afford it, honey was added.
A sugar, an acid, and water: This formula has been used as an electrolyte replacer for millennia. It’s MUCH better than water for keeping you happy and functional on a hot working day. The Persians did a mint/sugar thing called Sekanjibin. In the medieval period it was called shrub. In the American south it was switchel… until it was replaced with lemonade.
It’s super easy to make:
1 part vinegar (I use Bragg’s apple cider vinegar for its digestive benefits. The Romans would have used wine vinegar)
1 part honey
You don’t even need to heat it – just stir it a little. That gives you a syrup that is shelf stable and great for transporting to events. Dilute it about 10-1 with water in a cup or pitcher. If it burns, add more water. If it tastes bad, add more syrup. I know that sounds odd, but remember how icky a watered down soda tastes when the ice melts?
NOTE: Some people like to add in spices (coriander, ginger, etc) or mint for variety!
Is there anything to be gained/lost by boiling the base? EXPERIMENTS!
In the case of sekanjibin, which uses sugar, boiling is necessary to get it to really mix in. With honey that doesn’t seem to be an issue – mechanical stirring does the job just fine. I suppose you could boil it if you want to, but I use Bragg’s Apple Cider Vinegar because of the “mother” (see this article on my mundane / professional blog, here ) and high heat would likely kill off the good stuff in there.
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