Tonic Syrup

Instructions

1 Combine the first 13 ingredients in a medium-sized pot. Bring to a boil,
uncovered, then reduce the heat, cover and simmer for 30 minutes.
2 Remove from the heat and let steep, covered, for an additional 30 minutes. Using
a fine-mesh sieve, strain the mixture into a quart-sized measuring cup.
3 If time allows, let the mixture sit overnight in the refrigerator to let
sediment settle to the bottom.
4 Using basket-shaped coffee filters (try securing the filter over a small, round,
fine-mesh strainer and placing the strainer over a vessel that will hold it
upright), strain the mixture again, in ½-cup increments, with each batch using a
new coffee filter (this will take up to two hours, but the process doesn’t need
to be carefully or cautiously monitored, just checked on now and again).
5 Measure the volume of the completely strained concentrate.
6 For every cup of strained concentrate, add ½ cup sugar (or ¼ cup agave) and ½ t.
citric acid.
7 Stir to incorporate and dissolve any sugar granules.
8 Pour the syrup into an airtight jar and refrigerate where it will keep for
several months if using sugar, or several weeks if using agave or other
sweeteners.
9 To make tonic sodas, use 4 parts carbonated water to 1 part syrup—taking care
not to shake the bottle of syrup when pouring as it will stir up any cinchona
bark residue settled at the bottom of the jar.