Dried cherries, Cascara

Important: this product is dried coffee cherries - it cannot be used with any coffee machines (manual extraction only - see preparation guidelines) Prepration guidlines: In infusion: In a French press coffee maker or teapot, put 40 g of cascara for 1L of simmering hot water (95°C Leave to infuse for 4 to 6 mins) In syrup: In a French press, put 140g of cascara, 160g of sugar and cover with 400g (ml) of simmering water (95°C) Leave to infuse for 15 minutes and extract the syrup into a carefully washed bottle Once filtered, cover the cascara and sugar preparation again with 400g (ml) of simmering water (95°C) and leave to infuse again for 15 minutes Filter this second infusion into the first Leave in the fridge Serve at a 1/10 ratio with sparkling water or Tonic on ice