Sugaring

[Roger C. KENDRICK]

Graham Dixon wrote:
>
> Can anyone provide their tried and tested "Recipe" for a good Sugar mix
>
> Thankyou
>

Graham;

My preferred mix is as follows:
	1/2 pint (250 ml) of a good stout
	one over-ripe banana
	2 dessert spoons (about 50 ml) of black molasses
	1 lb (450 g) of the stickiest, darkest sugar (Bermuda is good)
	1 tablespoon (5 ml) of mango flavouring, or mango juice
	
Before starting ensure the saucepan you use will allow for a 200%
increase in volume.

1. mix the stout and sugar until the sugar is as dissolved as it will
get;
2. mash or blend the banana (including skin) and add with the molasses
and flavouring to (1);
3. heat VERY gently, stirring frequently, for 15 to 20 minutes, at which
time everything should have dissolved and the mix will start to boil;
4. reduce the heat until the mix is simmering, stirring frequently and
then simmer for about 10 minutes, stirring several times (to prevent
overflow and keep the mixture from solidifying at the edges);
5. allow to cool, stirring every five or so minutes;
6. bottle the mix whilst still lukewarm.

Before use, stir and add a little spirit (e.g. rum). Apply with a
paintbrush and ensure you have some water to rinse the brush and your
hands (otherwise a very sticky night's mothing will ensue!).

All the best,

Roger.

________________________________________________
Roger C. KENDRICK
PhD student & Demonstrator, Dept of Ecology & Biodiversity
The University of Hong Kong
fax: (852) 24885285
mailto:kendrick at hkusua.hku.hk
http://www.hku.hk/ecology/dd/pgs/roger/hkmoth.htm  Hong Kong Moths
mail: Kadoorie Agricultural Research Centre
      The University of Hong Kong
      Lam Kam Road, Shek Kong,
      Yuen Long, New Territories
      Hong Kong