Remember that immune-boosting fire cider that I posted about just over a month ago? Well, it’s been steeping for the past four weeks, and it’s ready! I kept it in my coffee/tea cabinet, so every morning as we prepared our coffee and tea, I grabbed the jar of fire cider and gave it a good shake to get everything redistributed, since it all tends to settle overnight. It’s been a bit hard waiting for it to be ready for consumption, and I’m so glad the wait is over – we are ready for business!
The original recipe can be found here:
Immune Boosting Fire Cider for Cold and Flu Season
When I opened the jar of fire cider and took a quick whiff, man it was F-I-R-E!!! But in a totally good way. I like all things spicy so it wasn’t too overwhelming. It looked so beautiful, I just couldn’t resist snapping a quick picture.
Then I carefully strained it into a bowl through a fine-mesh strainer. You’re supposed to use a cheesecloth (or similar item), but for the life of me, I just couldn’t find any of my cheesecloth pieces that are usually lying around the house! The mesh strainer worked fine and didn’t allow any of the little bits to fall through. The only challenge was trying to squeeze out as much of the liquid from the herbs and spices as possible. So I just pressed the back of a spoon into it until I could get out as much as possible. I’m sure I could’ve gotten way more out if I could find my darn cheesecloth, but alas, I made do with what I had.
I then put the herbs and spices back into the original glass jar and stored it in the fridge. From my last post, I shared that you can add those bits and pieces into stir-fries or even wrap them up into some eggrolls! I’m still waiting to see how we’ll use them this week.
The actual cider was poured into a clean glass jar, and I added some honey to sweeten it up a bit. I started with about a quarter-cup (4 tablespoons), but after tasting it I thought it needed just a bit more. So I think I added about 6 tablespoons of honey in total. I used local, unpasteurized honey for it’s added health benefits and immune-boosting properties. Once it was all stirred up, I covered the jar and it’s now stored on our counter near our morning routine station (coffee, tea, supplements, etc.).
We will be travelling this weekend, so we’re ramping up our immune-boosting regimen this week. As for this fire cider, we will take 1 tablespoon every morning and we’ll also probably splash some over our salads, rice dishes, etc. It’s very tasty, with a welcome kick!
Athena @ Life's Abundant Adventures
I’m going to have to try this soon! i have to admit that it does look a little scary and I’m not sure I can convince my Handsome Hubby that it won’t “make him go blind”. But at least the rest of us can benefit. 🙂
I actually just made the original Master Tonic Friday, and I’m in the process of waiting for it steep until I can strain it and store it. That recipe never mentioned anything of adding honey, although I think that’s a fantastic suggestion! It will be much easier to take that way!
Have you given this to your children? If so, how did you do it? I’m expecting the tonic to be very strong and I’ve got a 14 mo old at home. Should I just make his smaller daily serving with extra honey? That’s all I could think to help it not burn his little mouth since he can’t yet understand how good it is for him.