Say hello to fire cider, the immune-supporting tonic with a big kick! It’s packed full of anti-inflammatory, anti-microbial ingredients like turmeric, garlic, rosemary and apple cider vinegar, making it fantastic for immunity, blood sugar regulation and gut health.
Enjoy straight off the spoon (1-2 tablespoons are about right), as a refreshing cordial with sparkling water and ice, in a hot toddy when you’re feeling under the weather, or in salad dressings for added punch.
Ingredients:
- 5 cloves of garlic, peeled
- 1 piece of ginger, sliced with skin on
- 1 thumb of turmeric, sliced with skin on
- 2 or 3 chillies, roughly chopped
- 1 orange
- 500ml raw apple cider vinegar (I like Braggs or Raw Health)
- 2 tbsp honey or maple syrup
- 3 rosemary stalks
- black pepper
Method:
Place the ginger, turmeric, chillis, garlic and orange zest into a clean 1 litre clip-top jar. Pour over the apple cider vinegar and stir.
Add the honey, cinnamon stick, rosemary, and the orange juice to the jar. Add a few grinds of black pepper.
Before closing the jar, make sure that all the ingredients are fully submerged in the vinegar. Store in a cool, dark place, ideally for 4 weeks.
Once the 4 weeks are up, you can leave the ingredients in the jar and spoon out the liquid to drink. Or, if you prefer, strain through a sieve into a sterile glass bottle.
Your fire cider will keep in the fridge for up to 6 months.
