Quinine Syrup Recipes
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
QUINCE IN SYRUP
(Mele Cotogne in Giulebbe) Poached quinces in a clove-and-cinnamon-scented syrup are served at Rosh Hashanah and to break the fast at Yom Kippur. In this version, the quinces are left unpeeled for the preliminary cooking in water, and then peeled and cooked in syrup. In _La cucina livornese,_ Pia Bedarida recommends peeling the quinces, letting them rest to take on a reddish brown color as they oxidize, and then cooking them in syrup. Other cooks peel the quinces and cook them immediately, but suggest saving the peels and seeds and cooking them along with the sliced quinces. Still another recipe uses wine instead of water.
Provided by Joyce Goldstein
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
- In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the quinces and additional water if needed to cover. Simmer for 5 minutes. Then, over the course of 12 hours, bring the quince slices to a boil in the syrup 3 times. boiling them for 5 minutes each time. This helps to bring up the rich red color of the fruit and allows them to absorb the syrup over time.
- Transfer to a serving dish and refrigerate. Serve chilled.
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