For the cola syrup, caramelize the sugar well in a saucepan. Deglaze with water. Simmer until the sugar has dissolved. Remove saucepan from heat and stir in citric acid.
Allow sugar syrup to cool. Pluck the tips of the rue shoots and add to the cooled sugar syrup. Cover and let stand for approx. 24 hours.
Strain the brew and heat again. Fill hot into bottles and close immediately. Cover the cola syrup and let it cool slowly.
Related Recipes:
Cola Gum BearsFor the cola gum bears, pour half the cola can into a saucepan and dissolve agar-agar in it. Bring the mixture...
Pink Elderflower SyrupFor the elderflower syrup, pour pink water and wine into a large pot and place on the stove. Tip in the sugar...
Elderflower WineChop the elderflowers from the stems, rinse with cold water and drain in a sieve. Allow the sugar to dissolve...
Parfait of Nutmeg Pumpkin with Cardamom Soft FruitWhip the whole eggs and the yolks with the sugar in a snow kettle over steam until warm and creamy. Then beat...
Sweet Long Grain RicePut the long grain rice in a pot, cover with cold water and bring to a boil. Reduce the temperature, cover and...
Semolina Flummery with Apricots in Honey SyrupFor the semolina flummery, chop the cooking chocolate and white chocolate separately with a large knife. Soak...
Syrian Nut CakeA simple but delicious cake recipe: Bake cake: 1. preheat the kitchen stove to 175 °C. Grease a 26 cm cake...
Peanut Caramel CakeSeparate eggs. Whisk yolks and powdered sugar until foamy. Add oil and water alternately. Melt peanut butter...
Cold Dish with Snow Dumpling1. pit the cherries. Caramelize 150 g sugar in a saucepan until golden brown, extinguish with the cherry...
Holler Cherry MuffinsFor the elderberry muffins, first preheat the oven to 180 °C top/bottom heat. Separate eggs and whisk with...