watermelon flavoured malt liquor [...] Boxer tastes like
watermelon juice and soda with a small tot of vodka in it.

Still not that charming, unless the watermelons
you get are less like cucumber than the ones I've
had lately.

I just had a watermelon that was less than flavourful. Which led me
to read some articles about the plant growth hormone forchlorfenuron
and its uses and abuses. Actually it was young Charlee who found the
articles first and brought them to my attention.

Odd, because watermelons grow big enough on
their own, plus in pretty much every place
I've been, they're sold by the piece rather
than by weight. So what would be the point
of unnaturally boosting growth?

From my report on the '14 echo picnic[...] nasty technicolor
alcohol [...] Kinky Blue berry liqueur [...] sort of like acidy alcoholic Jell-O,

At least Hypnotiq has a decent vodka base and hints of cognac and passionfruit. It's quite drinkable, just overpriced and overhyped.

Given its blueness, I might have had it in
something, but if it was good enough for me to
have had multiples, I wouldn't have remembered.

Another Frangelico dessert:
Title: Chocolate Ice with Frangelico and Espresso Cream
1 c (1/2 pint) heavy cream
1 tb Espresso powder
1 tb Confectioners sugar
1 pt Chocolate italian style ice;
-or sherbet
4 tb Frangelico hazelnut liquor
Garnish with lemon zest

That's the minimum I'd imagine for the stuff
to be detectable as hazelnut in four servings.
I'd say lose the coffee if you want the
Frangelico to make a difference, otherwise
use a supplementary flavor such as Kahlua.
Or a nut extract.

---------- Recipe via Meal-Master (tm) v8.00

Title: Violet Syrup
Categories: Beverages, Ethnic
Yield: 2 qt

4 c Violets; freshly picked 6 c Sugar
-unsprayed 1 Lemon; juice of
2 c -Boiling water 2 c -Water

To serve syrups: place several tbsp in tall glasses and fill with
sparkling
water and ice cubes

Select only the freshest and most unblemished violets in your garden.
Place
violet petal in a deep bowl and pour the boiling water over them. Weigh
down with a heavy dish to keep them submerged. Place the bowl in a
draft-free place at room temperature for 24 hours. Line a colander with
layers of rinsed cheesecloth and place over a bowl. Pour violets and
liquid
into colander, squeezing out juice from the violets; discard the violets.
Place sugar, lemon juice and water in a saucepan and boil into a very
thick
syrup, near the candy stage. Add violet water and bring to a rolling
boil.
Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to
cool, then seal and refrigerate. Serve with ice water or club soda.

VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon
stick
per bottle of syrup.

MAKES: 2 QUARTS SOURCE: _From My Grandmother's Kitchen: A Sephardic
Cookbook_ by Viviane Bichech Miner

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