I have a restaurant and my homemade drinks have always been very popular from day one.

I have a few made from fruits, some made from flowers, and some made from milk…

I want to start preserving them to be shelf stable (like to be sold warm on the shelf and kept in dry storage rooms. not sure if that’s the right word lol)

I’ve been looking into Sodium Benzoate and Potassium Sorbate since they’re the most common.

Does anyone have experience with preserving drinks? Do I just add a specific amount of those 2 to my already existing recipe? Or is there more that needs to be done?

What if my drinks have actual pieces of fruit / pulp?

any point in the right direction would be greatly appreciated!