FIELD: food industry.
SUBSTANCE: for syrup production one performs pouring of coluria and roof avens roots and rootstock (at a ratio of 1:1) with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and draining. After draining one performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion till complete dissolution and sugar syrup filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends 65.8%-sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One prepares the water-alcohol solution of thermally treated apricot wood and mixes it with syrup and water-alcohol liquid till 18-50% vol. proof; the beverage is put to rest for 8-20 days and filtered. The invention ensures enhancement of organoleptic indices by 0.2 points and their stability in case of storage during 1 year.
EFFECT: beverage has a soft taste slightly resembling chocolate aftertaste and a balanced, slightly perceptible clove-and-peach aroma.
3 ex
