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.
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