Roselle "Fire Cider"

 

Fire cider  has broad-spectrum antimicrobial and antibacterial properties and is an excellent aid for fighting infection. It also produces a heat that helps lower cholesterol. Onions have similar properties to garlic and are also good for colds and flus. Cayenne pepper is one of the best cardiovascular herbs.

1 to 2 tablespoons at the first sign of a cold, and then repeating every 3 to 4 hours until symptoms subside. Some people also take fire cider as a preventative during cold and flu season.

Fire Cider's main ingredients are apple cider vinegar and honey, two of nature's greatest preservatives. This means our tonics are shelf stable and don't need to be refrigerated.

NOTE: This came out really good. I'll be making this again. 

Ingredients:

32 ounces of apple cider vinegar

5 ounces honey 

1 medium onion

1 large garlic bulb

2 ounces fresh ginger root (1/2 cup coarsely chopped) 

2 tablespoons turmeric powder

5 ounces fresh horseradish ( couldn't find)

 8 ounces pomegranate juice

1 orange

 1 Tablespoon  dried cayenne powder

 ¾ cup dried hibiscus

Directions:

Peel the garlic, and coarsely chop the onions, ginger, horseradish, . Place them in a food processor or blender, along with the cayenne pepper powder. Add enough apple cider vinegar to cover. I also added the turmeric powder. 

Place the ingredients from the blender  into a double boiler. Don’t have one? Check out THIS. Add the rest of the apple cider vinegar to the mixture and keep the heat on low with the lid on. Let the mixture heat on low; don’t let it get above 120°F (49°C) for three hours, stirring occasionally. Be careful with the fumes. I have a hotplate and did this outside on the porch. 

 Peel your orange.  Pureed the  orange with a pomegranate juice until smooth.

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After a couple of hours, taste the mixture. If it’s too mild for your fire cider pleasure,  add more of the spicy herbs and cook for one more hour. After three hours of total cooking time, turn off the heat, and add the hibiscus and the juicy pomegranate/orange mixture. Let sit for one hour and check the color—if it’s too light, add more hibiscus. When the cider is a beautiful red hue, strain the mixture through a cheesecloth or potato ricer. You’ll need to squeeze out or press the mixture, or you will lose a great deal of the medicine. (Don’t use your bare hands to squeeze out the cider or you’ll burn/irritate your skin.) Add the honey and mix well, making sure all the honey is dissolved.

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Place in sterilized, clear-glass jars, label, and refrigerate. Dosage is 1 teaspoon (5 ml) as needed.

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