Here the youtube video with Rosemary making her Fire Cider
It’s fun, simple, and easy to make. There are hundreds of variations on this recipe. Here’s our take on the original recipe:
- ¼ cup grated fresh horseradish root (you can buy from KoruKai Herb Farm)
- ¼ cup fresh chopped onions
- 1/8 cup fresh chopped garlic
- 1/8 cup fresh grated ginger
- 1 tsp fresh turmeric root or ½ tsp powder
- 1/8 - ¼ tsp chilli or cayenne peppers or to taste. Better to make it a little milder than too hot
- Optional: 1 tsp Echinacea root (overall immune system), 1 tbsp dried Elderberries (extra immune support), 1 tbsp marshmallow root and/or elecampagne root (respiratory support), 1/2 lemon cut into slices, rosehips
Place jar in a warm place and let infuse for 3-4 weeks. Best to shake every day to help in the maceration process.
After 3-4 weeks, strain out the herbs, and reserve the liquid.
Add honey ‘to taste’ (about 1/2 cup, more if needed). Warm the honey first so it mixes in well. “To Taste’ means your Fire Cider should taste hot, spicy, and sweet. A little bit of honey helps the medicine go down...
Rebottle and enjoy! Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you’ve room.
A small shot glass daily serves as an excellent tonic or take teaspoons if you feel a cold coming on.
Take it more frequently if necessary to help your immune system do battle.
(Taken and adapted from: http://freefirecider.com/rosemarys-story/)