Quinine Syrup


Sustenance

05 - 06 - 18

Cinchona bark [cin·cho·na]: hailing from Peru & known for its healing medicinal properties, forms the base of this delicious Quinine Syrup. Forget store-bought tonic, this aromatic syrup will upgrade any G&T thanks to its zesty, super-dose of vitamin C. Our kind of medicine.

Serves:

Makes roughly 1.5 litres

Ingredients

PART [01]


4 cups water


1/4 cup cinchona bark, powdered


1/4 cup citric acid, also known as lemon salt


3 limes, only the peeled zests


3 lemons, only the peeled zests


1 pink grapefruit, juice and peeled zests


1 cup chopped lemongrass (3-4 stalks)


2 Star Anise


9 whole allspice berries


6 whole cardamom pods


1/4 teaspoon kosher salt


1 tablespoon lavender


PART [02]


3-4 cups sugar syrup (two parts sugar to one of boiling water, brought to boil to dissolve)


In a covered saucepan, bring all part [01] ingredients to a boil and reduce heat immediately; simmer on low for a half hour.

Remove from heat and allow to cool fully and refrigerate for two days.

Strain through a superfine chinois or cheesecloth and mix with an equal measure of sugar syrup.

Makes roughly 6 cups / 1.5 litres.

Keep refrigerated.

Sans Journal

Ingredients

PART [01]


4 cups water


1/4 cup cinchona bark, powdered


1/4 cup citric acid, also known as lemon salt


3 limes, only the peeled zests


3 lemons, only the peeled zests


1 pink grapefruit, juice and peeled zests


1 cup chopped lemongrass (3-4 stalks)


2 Star Anise


9 whole allspice berries


6 whole cardamom pods


1/4 teaspoon kosher salt


1 tablespoon lavender


PART [02]


3-4 cups sugar syrup (two parts sugar to one of boiling water, brought to boil to dissolve)


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