Tulsi Hibiscus Oxymel
100 Days of Herbs sneak peak!!
Tulsi Hibiscus Oxymel the perfect drink to help you celebrate the summer. Combining the calming, nutrient dense power of tusli (Ocimum tenuiflorum), the sweet antioxidant, power of hibiscus (Hibiscus sabdariffa) and the electrolytes and digestive benefits of apple cider vinegar makes this a truly divine combination.
This recipe is based on a traditional oxymel or drinking vinegar. Drinking vinegar's have been around for hundreds of years as a way to either make drinking water safe or preserve fruit and herbs. In modern day they can be used as a refreshing herbal mocktails, salad dressings, marinades and more. The benefits of including drinking vinegars in your routine are not only additional nutrients of the infusions you choose, but also the probiotic and blood sugar balancing benefits of raw vinegar.
Oxymels are drinking vinegars that are created by soaking plant matter in vinegar and honey for 4 to 6 weeks. Shrubs are a variation of drinking vinegar that use sugar instead of traditional honey, and are sometimes made with the addition of heat. Switchels are yet another variation that combines vinegar, ginger, and molassis.
This recipe is one of the recipe featured in my new book 100 days of Herbs. Grab your own copy here.
The recipe below is a traditional oxymel that requires the soaking of tulsi, and hibiscus in a combination of apple cider vinegar and honey for 2 to 4 weeks. Once soaked and strained the oxymel can be combined with water and ice to make a refreshing and calming drink. While it is not needed the option to add a fruit such as lemon, orange, or berries would also be a tasty addition.
Tulsi Hibiscus Oxymel
3/4 cup dried holy basil (tulsi) leaves
2 tbs dried hibiscus petals
1/3 cup honey
1 cup apple cider vinegar
Combine the herbs in a clean jar.
Pour in the honey and apple cider vinegar.
Seal with a glass or platics lid (Metals lids will corrode). Shake well and place in a cool dark place, shaking daily for roughly 2-4 weeks.
You may need to add more vinegar after the first 24 hours, to be sure the herbs are completely covered in liquid.
After 4 weeks, use a fine mesh strainer lined with cheese cloth to separate the liquid from the plant matter. Use your hands to squeeze out as much of the liquid as possible. Then store in a sealed container in the fridge for up to 6 months. Discard if mold develops.
