Berry Tonic Oxymel

Glass in a silver coaster, a vase with medical berries and bank of honey on a dark background
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Prep Time:
5 minutes prep + 2 weeks brewing
1 pint


  • 1 pint glass jar with a plastic lid
  • 14 cup frozen blueberries
  • 3 heaping Tbsp dried hawthorn berries
  • 3 heaping Tbsp dried black elderberries
  • 2 heaping Tbsp dried rosehips
  • 2 heaping Tbsp dried hibiscus flowers
  • Unpasteurized raw apple cider vinegar
  • Honey, preferably raw and local


  1. Loosely fill jar with "berries" according to approximate measurements given, or to taste.
  2. Fill halfway with vinegar, the rest of the way with honey. Cover, shake vigorously.
  3. Shake daily for two weeks, then strain through a fine mesh strainer or clean cloth, squeezing out as much as possible.
  4. Enjoy one teaspoon to one tablespoon one to two times daily just before meals.


  • Store in a glass jar with a plastic lid. If you don’t have plastic lids available, you can place a piece of parchment or wax paper between the jar and the lid.
  • This is relatively shelf stable but is best kept refrigerated and used within six months to one year.