Rosehip Oxymel
Serves 1
10 mins prep
15 mins cook
25 mins total
With rosehips and elderberries, this tasty oxymel is the perfect immune-boosting elixir for the fall and winter season.
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.
