Ingredients
- 40 gram China Bark dried - not powdered
- 0.5 liters Water cold
- 200 gram Cane Sugar
- 6 gram Citric Acid
Instructions
- Place the cinchona bark in a saucepan, pour water over it, and bring to a boil.
- Turn off the heat as soon as it boils, cover the pan, and let it steep for 20 minutes.
- Strain the liquid through a coffee filter.
- Add sugar and citric acid, and stir until the sugar is dissolved.
- Place it in the refrigerator.
- Pour the cold syrup into your sterilized container, and refrigerate.
- The syrup can be stored in the refrigerator for 2-3 weeks.
- Mixing ratio: 1 part tonic syrup to 3 parts soda water.