Tonic water is traditionally made with quinine, which comes from the bark of the cinchona tree and gives it its pleasing bitter flavour. In this recipe, Imogen Davis uses a variety of herbs, flowers and roots foraged from the British countryside to offer a more complex alternative, creating a syrup which can then be topped up with soda water.
Find the full recipe here: https://www.greatbritishchefs.com/recipes/foraged-tonic-water-recipe

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