In JD’s words
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.
The method
Cook it unhurried.
- 01
Mix and Boil
In 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.
- 02
Strain
Strain 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.
- 03
Sweeten
Add sugar, Citric Acid and salt. Heat and stir until dissolved. 2-3 minutes.
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