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]
Method
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.
