Ingredients
Method
Mauby concentrate
- Wash mauby bark, and get rid of any stones or debris that may have been missed in the packaging.
- Add mauby bark, cinnamon, bay leaf, and aniseed to the pot.
- Add water to a pot about 1 inch above the level of mauby barks and spices.
- Bring to a rolling boil and continue to boil for about five minutes.
- Remove pot from stove and cover and leave to steep for 3 hours or can be left overnight.
- Cool, strain, and pour the mixture into an airtight bottle (can be stored in the fridge).
To make mauby drink
- Take concentrate and add to a large bowl
- Add 3 - 4 cups of water to get the desired taste level.
- Add sugar (I start with one cup of sugar) and alternate between water and sugar to get the desired taste balance.
- Add essences and bitters
- You can also add a little lime juice.
- Transfer the prepared mauby to a clean, airtight container and refrigerate until chilled. For a more developed flavor, let it rest in the refrigerator overnight before serving.
Nutrition
Notes
- Adjust the bitterness: For a lighter mauby, add more water. For a stronger flavor, use less.
- Avoid overboiling: Boiling the bark for about 5 minutes is enough. Longer boiling can reduce the liquid and make the concentrate more bitter.
- Sweeten to taste: I start with 1 cup of sugar and adjust depending on the strength of the concentrate.
- Storage: Refrigerate the concentrate or prepared drink in a sealed container for up to 3–4 days.
- Freezing: You can freeze mauby concentrate in small portions for later use. Prepared mauby can also be frozen into ice blocks.
Recipe Printed From ThisBagoGirl.com
