Elderberry Oxymel
This elderberry oxymel is perfect to make at home so you're ready for cold and flu season this year.
Servings: 24 Tablespoons
Calories: 1kcal
Cost: Under $5
Equipment
- Large Mouth Pint Canning Jar with airtight lid
- Liquid Measuring Cup
- Fine Mesh Seive
- Funnel
- Mixing Spoon
Ingredients
- 1/2 cup Elderberry Juice 2 cups fresh (or frozen) elderberries 1 cup water
- 1/2 cup Raw Honey
- 1/2 cup Raw Apple Cider Vinegar
- Additional herbs: 1-2 tbsp rose hips, ginger (1 inch fresh or 1 tsp dried) and cinnamon (3 inch stick or 2 tsp ground)
Instructions
- To make elderberry juice, add 2 cups of fresh elderberries to a small pot with 1 cup of water.
- Boil the elderberries and water for 10 minutes with the lid on.
- After 10 minutes, most of the elderberries should have burst open. To ensure all berries are open, mash the elderberry juice with a potato masher that has small holes.
- Assemble a mesh sieve, funnel and liquid measuring cup to strain the elderberry juice. Once all the juice is strained, squeeze the berries to remove any remaining juices.
- After squeezing the elderberries, you should have about ½ cup of elderberry juice. Pour all juice into your pint jar.
- Let the juice cool to room temperature.
- After cooling, add half a cup of each apple cider vinegar and raw honey. If using, add any desired optional spices like rosehips, cinnamon and ginger. Stir well and secure the air tight lid.
- Store in the refrigerator for later use. For best results, use within 6 months – 1 year.