Abstract: A method of flavoring a liquid comprising the steps of providing a generally inert base material which is soluble in water and a flavoring material, preferably of the citrus genre. A generally inert base material such as pullulan is then impregnated with the flavoring material to form a solid mixture wherein the generally inert base material functions to carry the flavoring material which is then formed into at least two discrete solid dissolving units. These are stored in a dispensing container operative to permit dispensing of a selected one of units while retaining the remaining units therein. At least one of the solid dissolving units is then placed in a liquid medium at which time the generally inert base material dissolves via the liquid medium to release the flavoring material into the liquid medium thereby flavoring the liquid medium via the flavoring material.