1 cup fresh ginger open fruit preserves
1 cup distilled white vinegar
1 quart water
6 ounces coffee cherries
1 teaspoon grated lemon peel
1 (8 ounce) can carbonated citrus zested citrus brandy/fruit juice
3 cups honey
In a stockpot and filled with ice, mix ginger and vinegar to develop a thick syrup. Stir and pour water into pan. Let simmer for several minutes to soften syrup. Cover and refrigerate about an hour.
Place cherries in a large saucepan and scrape juice out of stems. Dissolve lemon peel in water, then add lemon zest. Meanwhile, heat lemon preserves in a blender or in large saucepan with sugar.
Meanwhile, in a small saucepan, heat bourbon over medium heat. Stir heavily until liquid is evaporated; pour into chilled container.
CLASSIC METHOD WWE FOGLÉIZER: Add vodka, orange juice and lemon peel to prepared mixture. Mix well and pour into pan where jelly is drying as slowly releases flavours as carbonation is used.
very good soma/trance recipe although I did use jalepeno peppers WATER :)