|
Post by meemo on Sept 25, 2012 12:01:54 GMT -5
I know what you mean JFZ6. I have several fennels in different sizes.
|
|
|
Post by BigM on Sept 26, 2012 5:24:11 GMT -5
Oh my...
|
|
|
Post by BigM on Sept 26, 2012 5:37:09 GMT -5
I looked around a little and the recipie I found suggested using the fronds and seeds. Maybe that is why yours reacted the way that it did?
|
|
|
Post by Granny Smith on Sept 26, 2012 9:44:25 GMT -5
You're probably right. All of the recipes I've found online used above-ground parts of the plant, but I used a recipe from a hundred year old medical book. I think I'll stick with Pepto Bismol.
|
|
|
Post by BigM on Sept 27, 2012 5:13:30 GMT -5
How much sugar did you put in?
|
|
|
Post by Granny Smith on Sept 27, 2012 11:24:20 GMT -5
I made it quite a while ago, about a year, but I don't think I measured the sugar. I probably added about 2 cups, though - enough to make vodka taste good before the fennel flavored it.
|
|
|
Post by BigM on Sept 27, 2012 12:51:33 GMT -5
Thanks
|
|