Cook Book Recipe 43

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Source Image: ../images/cook-book/cook-book-recipe-43.JPG

Raspberry: 1 c. sugar, 1 c. water, 2 tsp raspberry extract, ¼ tsp citric acid solution

Vanilla: 8 c. sugar, 8 c. water, 2/3 c. vanilla extract

CHAI: 4 c. brown sugar (1.76#), 8 c. water, 2 c. honey (1.4#), 1 c. vanilla anise BT, 1 tsp clove, 1 TB cardamom, 2 TB anise seed, 1 TB pink pepper, 1 TB green pepper, ¼ c. cinnamon, ¼ c. coriander, ½ c. ginger, ½ c. black pepper. Heat to boiling, let steep for 12 hours before straining.

Spring/Summer Seasonal

Coconut: 1 c. sugar, 1 c. water, 2 tsp coconut extract, ¼ tsp citric acid solution

Lemongrass: 1 c. sugar, 1 c. water, 2 TB lemongrass, ¼ tsp citric acid solution

Orange: 1 c. sugar, 1 c. water, 2 tsp orange flavoring, 1 tsp coriander, ¼ tsp citric acid solution

Rhubarb: 1 c. sugar, 1 c. water, 2/3 c chopped rhubarb, ¼ tsp citric acid solution

Blackberry Sage: 1 c. sugar, 1 c. water, 1 TB blackberry extract, ½ TB sage, ¼ tsp citric acid solution

Rosemary: 1 c. sugar, 1 c. water, 2 TB rosemary, ¼ tsp citric acid solution