• Add 4 cups of water, mauby bark, cinnamon stick, cloves and the 1/2 of an orange (skin on) to a sauce pan on high heat and bring to a boil.
• Once boiling reduce the heat to medium and let simmer for 15 minutes. Be careful not to let it boil over or have the liquid evaporate.
• After 15 minutes remove from the heat and let the liquid rest in the sauce pan over night
• Next day strain off the cinnamon stick, cloves and orange and discard. Then pour the liquid into a large container with a lid. Add the remaining water (about 12 cups) and the sugar.
• Stir until sugar fully dissolves, then cover and the mauby sit for 2-3 days.
• By the end of day 2, check to see if the mauby has ripened (ferment). The liquid will appear slightly cloudy, and small bubbles may form on the surface. When you gently shake the container, the mauby should become a little frothy.

Brew the Mauby

• When the mauby is ready, pour it into a large pot with enough space to scoop and pour the liquid back in.
• To brew the mauby, use a cup to scoop up the liquid and pour it back into the pot from a height. Repeat this several times to aerate the mauby, which helps develop its flavor.
• Serve your mauby chilled or over ice. Store any remaining mauby in the refrigerator.