Tulsi Hibiscus Berry Oxymel
To uplift the spirit and nourish the body
This is a beloved recipe I’ve shared widely amongst my herbalist network. I love introducing it to those who have never heard of oxymels, shrubs, or the general idea of drinking vinegar, because its such a delicious gateway drug! It’s deep crimson color, notes of red fruit, spice, and floral, and uplifting buzz conjure the experience of a comforting glass of Merlot. This tasty, joyful oxymel works great as a daily tonic during those long winter months and is delightful when added to iced water or seltzer for a joyful, fancy beverage. Pro tip: a splash of a fresh juice like apple, pear, strawberry, or apricot can brighten and cool the vinegar intensity, and red berries and/or cinnamon sticks make great garnishes!
Ingredients
Sanitized 16oz jar with plastic top
~10oz Organic raw apple cider vinegar
~4oz Organic rosé or red wine vinegar
¼ - ⅓ c Organic raw honey
2 T Dried hibiscus
2 T Dried hawthorn berry
2 T Dried goji berry
2 T Dried tulsi (Kapoor)
1 T Roasted dried dandelion root
1 Large cinnamon stick, broken into small pieces
Peel of 1/2 apple
Steps
Combine herbs and apple peels (they provide an extra apple-y kick and vitamin boost) in a sanitized jar. They should amount to roughly ¼-⅓ of the jar.
Cover the herbs with the vinegars, stopping halfway to give the jar a swirl to release air bubbles. Fill all the way to the brim to minimize oxygen in the jar and top with a plastic lid (if you only have metal, just add a square of parchment between the mouth of the jar and lid to prevent corrosion).
Give the jar a shake and turn it upside down. If large air bubbles are present, uncap, add more vinegar, and cap again.
Let vinegar infuse for 4-6 weeks in a cool dark place, shaking it daily to weekly.
Place a sieve over a sanitized pitcher and line the sieve with a cheese cloth. Strain either through a potato ricer into the cheese cloth, or just straight through the cheese cloth, squeezing out the remaining vinegar with clean hands.
Vigorously stir ¼ to ⅓ cup of honey into the vinegar, adjusting sweetness as desired.
Store in sanitized vinegar bottles in a cool dark place for 1-2 years, or keep refrigerated to extend shelf life. Makes about 16oz of final oxymel.
If you are seeing some of these medicinal herbs for the first time and don’t know where to get them, here are some of my favorite trusted sources!
Cambridge Naturals (if you live near the Cambridge/Somerville area)
