FIELD: food industry.
SUBSTANCE: for syrup production one performs pouring of coluria roots and rootstock 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. 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 and 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 under stirring conditions during 4-6 hours, stirring during 15-30 minutes, introduction of water infusion heated to 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 sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One mixes the water-alcohol infusion of thermally treated apricot wood, 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
