This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/tired_nonbinary on 2023-09-08 23:34:44.

I wanted to make a thick tea concentrate/cheong type thing for one of my friends. Like the citron tea you get at Korean stores. I know for cheong you need equal parts sugar and fruit. But I was wondering if it there would be a way to make a white willow bark one. Or maybe an infused honey. I would also be adding ginger and probably lemon for flavor if that would help at all.

I just want to know if there would be a way to make the white willow actually work. I know if I just put it in plain/dry it wouldn’t dissolve the sugar at all