Homemade Tonic Syrup Recipe

A delicious bittersweet syrup for making homemade tonic water.

Course Syrup

Cuisine European

Keyword Tonic syrup

Prep Time 20

Cook Time 5

Cold-Extraction 3

Calories 26kcal

3 cups Water (675 ml)
2 oz Cinchona bark, chopped (56 grams)
2 oz Citric acid (62 grams)
3 Limes - peeled zests only (17 grams)
2 Lemons - peeled zests only (14 grams)
1 Grapefruit - peeled zests only (10 grams)
1 Orange - peeled zests only (7 grams)
3 stalks Lemongrass tops, bottoms, and outer leaves removed and then sliced into ⅛" to ¼" rounds (70 grams)
6 grams Coriander seeds
5 grams Whole allspice berries
4 grams Juniper berries
4 grams Green cardamom pods
1 tbsp Lavender
¼ tsp Sea salt

Combine all ingredients except the ones used for our rich syrup into a jar. Close the jar and shake thoroughly to combine all ingredients.
3 cups Water, 2 oz Cinchona bark, chopped, 2 oz Citric acid, 3 Limes - peeled zests only, 2 Lemons - peeled zests only, 1 Grapefruit - peeled zests only, 1 Orange - peeled zests only, 3 stalks Lemongrass tops, bottoms, and outer leaves removed and then sliced into ⅛" to ¼" rounds, 6 grams Coriander seeds, 5 grams Whole allspice berries, 4 grams Juniper berries, 4 grams Green cardamom pods, 1 tbsp Lavender, ¼ tsp Sea salt
Store in the fridge for 72 hours and occasionally shake the mixture.
After 72 hours, strain the mixture through a fine mesh strainer. Next, strain again using cheesecloth or a coffee filter to remove tiny particles.
Now, mix 3 cups of cane sugar with 1.5 cups of water in a small saucepan and heat while stirring. Stir until the sugar is dissolved. Then remove it from the heat.
3 cups Cane sugar, 1 cup Water
Combine the mixture and rich cane syrup. Whisk and stir until both components are combined.
Use a funnel to pour your homemade tonic syrup into sterilized bottles. Store the final syrup in the fridge.