In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
>
> > On local tv last week. FWIW.
> >
> > Almost Starbuck's Frappuccino
> > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a
> > joke!)
> > 3 ounces hot espresso (or double-strength regular coffee)
> > 1/4 cup sugar (or Splenda)
> > 2 1/2 cups milk (low-fat is OK)
> > 1 tablespoon dry pectin
> > 1 cup ice
> > Stir milk and pectin into coffee and sugar mixture until dissolved.
> > Pour
> > mixture into glass filled with ice.
> > Or pour ingredients plus ice into blender and process on "frappe" for
> > 30
> > to 45 seconds.
> > Pectin can be found in grocery stores in the baked goods section. (Try
> > canning supplies.)
> >
> > Variations:
> > Mocha: Add pinch of cocoa powder
> > Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons
> > chocolate
> > chips
> > Rumbuh: Add 2 tablespoons crushed chocolate cookies.
> > Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman &
> > Holman, 2001)
>
>
> Is that normal jellymaking pectin that has fumaric acid and dextrose in
> it (SureJel), or some kind of pectin you'd get from a pharmacist or
> health food store?
>
> Best regards,
> Bob

That would be your basic Sure?Jell from the canning aisle -- the one
with the fumaric acid and the dextrose. :-P
This was on tv -- they showed tasters (Jane Q. Public and her friend
John Q. Public) in side-by-side comparison tastings. Consensus was that
they could tell which was the wannabe, but that it was quite acceptable.
I haven't tried it yet.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.