FIELD: food industry.
SUBSTANCE: coluria roots and rootstocks and basil at a ratio of 1:1 are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one prepares water-and-alcohol and water infusion from the listed components. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup based on water-and-alcohol infusion and the colorant based on the water infusion. Sugar syrup, the colorant, the combined infusion, an ascorbic and a lemon acids and potassium sorbate are blended and stirred; the base is subjected to hot dispensing. One obtains the water-and-alcohol infusion of thermally treated apricot wood, mixes the infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof. The beverage is put to rest for 8-20 days and filtered.
EFFECT: enhancement of organoleptic indices and their stability in case of storage during 1 year.
3 ex
