Ingredients
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1/4 cup Red Cinchona Bark
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2 pinches Lemongrass (dried)
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12 Allspice Berries (dried)
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6 cups Water
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2 tbsp Citric Acid
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2 tsp Sea Salt
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2 Cups Sugar
Directions
1/4 cup of Red Cinchona Bark
1 pinch of Lemongrass
5-10 Allspice Berries
3 cups of water
1 cup of sugar
1 tbsp Citric Acid
1 tsp salt
Next:
1/4 Cup (30g) Red Cinchona Bark (Cinchona Succirubra) – Roughly chopped
1/2 tsp Masterfood’s Lemongrass & Chili
1/2 tsp Masterfood’s Allspice
3 Cups Water
1/2 Cup Sugar
1 tbsp Citric Acid
1 tsp Salt
Medium Simmer for 30 Minutes* Too long (1 1/4 cup in total – back to 20 minutes)
1st one tasted better (still a bit too sweet and maybe could be a little more bitter)
Difference were chopped Cinchona bark instead of nurtablasting (original was a much richer red)
Maybe stick with the original recipe, but a bit less sugar next run.
Steps
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1
Done
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Mix and BoilIn a large saucepan with the water, add the Cinchona Bark, dried Allspice berries and dried lemongrass. Bring to the boil and reduce to a medium simmer for 20 minutes. |
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2
Done
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StrainStrain the mixture through some cheesecloth or a clean cotton tea-towel using a sieve into a clean bowl. Discard the bark, clean the saucepan and return the filtered mixture to the heat. |
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3
Done
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Add sugar, Citric Acid and salt. Heat and stirl until disolved. 2-3 minutes. |
