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how to make rosehip oxymel

Rosehip Oxymel

With rosehips and elderberries, this tasty oxymel is the perfect immune-boosting elixir for the fall and winter season.
Course Side Dish
Cuisine American
Keyword oxymel
Prep Time 10 minutes
Cook Time 15 minutes
cool down time 1 hour
Total Time 1 hour 25 minutes
Servings 1 jar
Calories 700kcal
Author Our Gabled Home
Cost $8


  • cheesecloth


  • 12 oz apple cider vinegar
  • 8 oz raw honey
  • 1 whole head garlic
  • 2 TBSP rosehips, fresh or dried
  • 2 TBSP dried elderberries


  • 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.