Cinchona Bark Tincture Food
QUININE SYRUP
Here is a recipe for homemade quinine syrup, which will take the staid gin and tonic up a few notches. The syrup is made from cinchona, the bark of a shrub originally from Peru but now cultivated in various tropical climes worldwide, from which is extracted the alkaloid quinine, the original anti-malarial medication. It is available at a well-stocked herb store or, as always, online.
Provided by Toby Cecchini
Time P4DT30m
Number Of Ingredients 12
Steps:
- In a covered saucepan, bring all ingredients except the simple syrup to a boil and reduce heat immediately; simmer on low for a half hour, then remove from heat and allow to cool fully. Transfer to a carafe and chill for two days. Strain through a superfine chinois or cheesecloth, or by using a plunger press coffee maker. Return to carafe and refrigerate for a day or two, allowing sediment to accumulate on bottom. When layer seems stable, gently decant off the clearer liquid without disturbing the sediment "mud." It should be about 3 cups at this point; add to this liquid an equal measure of rich simple syrup, mixing well. Funnel into a clean, cappable bottle and refrigerate. Makes roughly 6 cups or 1.5 liters.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 0 grams, Carbohydrate 93 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 707 milligrams, Sugar 85 grams
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