Rosehip Oxymel
With rosehips and elderberries, this tasty oxymel is the perfect immune-boosting elixir for the fall and winter season.
Servings: 1 jar
Calories: 700kcal
Cost: $8
Equipment
- cheesecloth
Ingredients
- 12 oz apple cider vinegar
- 8 oz raw honey
- 1 whole head garlic
- 2 TBSP rosehips, fresh or dried
- 2 TBSP dried elderberries
Instructions
- Peel the entire head of garlic. Crush the garlic cloves and chop them coarsely. Set aside. This gives the enzymes a chance to form and ensures maximum benefits.
- If using fresh rosehips you can cut them in half and take the seeds out - or skip this last step. But do cut them in half. If you're using dried rosehips, you can use them as is.
- Heat 12 onces of apple cider vinegar over medium heat. Add the rosehips and elderberries, cover, and simmer for about 15 minutes.
- Turn off the heat and add the crushed and chopped garlic. Stir well. Put the lid back back on and let this mixture cool down to room temperature.
- Line a colander with cheesecloth or a paint strainer and set this in a medium bowl. When the mixture has cooled down, strain it over the bowl. You can use your hands to squeeze out every bit of its goodness. Discard all the solids.
- Pour this liquid into a glass mason jar add 8 oz of honey to it. Stir well to incorporate the honey.
- Store in a glass bottle or jar with a non-reactive lid in a cool, dark spot for up to 6 months.
- Take 2 TBSP or a small shot glass daily to boost your immune system. You can also add this oxymel to salad dressing or drizzle over food.
Video
Nutrition
Calories: 700kcal
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