Quinine Syrup
Sustenance
03 - 10 - 23
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.
