Digestive Bitters

Digestive Bitters

Postby Watchman » 26 Feb 2017, 14:56

tincture-Fotolia-Rawf8 jpg.jpg

This recipe uses ingredients that are easy to forage, grow, or purchase in the United States. Yield: 1 pint.

2 parts dandelion root
1 part fennel seed
1 part orange peels

Add combined herbs to a wide-mouth canning jar and then cover with high-proof vodka or brandy. Shake to make sure all herbs are completely submerged, and then let sit in a dark spot for 4 to 6 weeks, shaking every 2 or 3 days to keep plant material covered. Strain through a cheesecloth and store infused tincture in a labeled, amber-colored bottle. Take 1 teaspoon or one tincture bottle dropperful before or after meals. Consume your homemade bitters within 1 year.
You do not have the required permissions to view the files attached to this post.
"The prudent see danger and take refuge, but the simple keep going and pay the penalty." - Proverbs 22:3
User avatar
Posts: 28327
Joined: 31 Dec 1969, 18:00
Location: Free America

Return to Tonic, Elixir Recipes

Who is online

Users browsing this forum: No registered users and 1 guest