How To Make A Revitalising Botanical Immune Tonic
This revitalizing tonic is based on an old fashion herbal remedy. Its immune modulating, anti bacterial, anti viral, anti inflammatory, congestion clearing, and warming properties, simply and effectively relieve the symptoms of sinus congestion, colds and flu, poor digestion and increase circulation. It is an overall cleansing tonic, rich in antioxidants. It tastes hot, sour, tart and pungent, stimulating healthy digestion. It can be consumed neat on its own, mixed with sparkling mineral water to make a refreshing cider, or mixed with olive oil to make a delicious salad and vegetable dressing.
1/2 cup fresh, horseradish, diced or 2 tbsp fresh, horseradish paste
1/2 cup fresh, garlic, sliced or whole
1/2 cup onion, diced
1/4 cup fresh, ginger, diced
1 orange, quartered and thinly sliced crosswise
1 lemon, quartered and thinly sliced crosswise
1/2 cup chopped fresh parsley or coriander
2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
2 tablespoons chopped fresh thyme or sage or 1 tablespoon dried herb
1 teaspoon black peppercorns
3 cups raw, unfiltered apple cider vinegar
1/4 cup raw, honey or a high quality 10+ Manuka honey
1 birds eye chili, sliced or a 1/2 teaspoon chili flakes (optional)
Place all of the vegetables, fruits, honey, herbs and spices in a clean 1 litre jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well. Let the jar sit for 3 to 6 weeks, shaking daily. Strain the vinegar into a clean jar. Refrigerate and use within a year.