Elderberry immunity-boosting tonic
Yield 1/2 gallon
Ingredients
- 4 ounces dried elderberries
- 2 ounces fresh ginger, grated, or 1 ounce dried
- 2 ounces Echinacea angustifolia dry leaf and flower
- 30 ounces apple cider vinegar with the mother
- Honey to taste
Instructions
- Add dried herbs to ½-gallon Mason jar.
- Add 30 liquid ounces of apple cider vinegar to jar. Cap with plastic Mason jar lid, or insert waxed paper under metal lid to protect metal from erosion by vinegar.
- Use Crockpot or stovetop pot to make water bath, around 90-110 F. Place sealed jar in water bath, and let sit for 4-8 hours. Keep an eye on water level, refilling as needed. If water level is not above dried herbs, take jar out of water bath to shake and redistribute on occasion.
- After 4-8 hours, remove jar from water bath and strain with flour sack towels or cheesecloth.
- Squeeze leftover herb to extract any extra juices.
- Add raw honey to taste.
- Bottle in dark amber jar, if possible, to protect from light damage.
Notes
- Use 1 teaspoon 1-2 times per day as needed or more frequently when you start feeling sick.
- This tonic will last six months in a cool space away from the light, and even longer in the refrigerator.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/food/recipes/drinks/elderberry-immunity-boosting-tonic-recipe/