Fecha de publicación: 11/05/1966 Fuente: WIPO "honey" A honey cordial is produced by heating honey, particularly white clover honey, to a temperature of from 55 DEG to 63 DEG C., adding a quantity of acetic acid equivalent to between 3/4 and 1 1/4 parts by volume of 33% strength per hundred parts by volume of honey, pouring the mixture into from 180 to 210 parts by volume of water per hundred parts by volume of honey, and finally adding from 10 to 15 parts by volume, per hundred parts by volume of honey, of fruit juice such as preserved lemon juice or orange juice.