"Matthew L. Martin" > wrote in message

> BOB wrote:
>>
>> All I'll add is that the salt dissolves better (faster) in warmer
>> water. I have boiled the brine, but that changes the taste because
>> the sugars in the citrus begin to caramalize (or something). The
>> powders do also seem to mix in faster with the hot or warm water.
>
> I generally dissolve the sugar and salt in hot water off the heat. I
> add
> spices and herbs while it is still warm and then use ice and cold
> water
> to get to the correct volume. That way I don't have to worry about
> undissolved ingredients or having to chill the brine before I can
> use it.
>
That's probrbly the best way. I, too, like to use only part of the
water and add ice, but sometimes I will add all of the ingredients to
the heated water. It seems to turn out better if I don't add the
fresh ingredients 'til after it's cooled a bit.

BOB