Blackberry & Pineapple Sage Oxymel

The Greatest Wealth is Health. Virgil

Since the dawn of time, our ancestors have been imbibing Vinegar for health. From Japanese Samurai before combat, Babylonians fortifying water with Grape Vinegar, The Arabic Sharbât or Hippocrates’ prescription of Vinegar & Honey.

It is this Sweet & Tangy Amalgamation that literally translates to ‘Acid Honey’ that gives rice to the Oxymel. Perfect sipped neat, diluted in Water, or even in a Cocktail, there is something so beguiling about the health benefits of this sweet, sharp concoction.

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Author: Suze Morrison

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Blackberry & Pineapple Sage Oxymel

Prep time: 10 MinTotal time: 10 Min

It is this Sweet & Tangy Amalgamation that literally translates to ‘Acid Honey’ that gives rice to the Oxymel. Perfect sipped neat, diluted in Water, or even in a Cocktail, there is something so beguiling about the health benefits of this sweet, sharp concoction.

Ingredients

• 200g Fresh Blackberries/ Brambles
• 10g Fresh Pineapple Sage Leaves, or use Regular Sage
• 240ml Apple Cider Vinegar with the Mother
• 260g Raw Honey

Instructions

1. Gently Crush the Blackberries with a fork in a bowl. Mix with the sage leaves and transfer to the base of a sterile jar.
2. Cover with the Vinegar to completely submerge, making sure you leave about 1cm Space at the top of the jar.
3. Cover the Jar with a non-metal lid and store in a cool, dark place for 1 Month, taking care to shake the contents daily to agitate.
4. After 4 weeks, strain the mixture through a muslin and discard the solids. Stir through the honey with anon-reactive spoon and transfer to a new sterile bottle.
5. Cover once more with anon-reactive lid and store in the fridge. This will keep for 12 months.
6. Use in Cocktails, Mocktails, Diluted in Water or neat, 1tbsp at a time.

https://gourmetglow.co.uk/recipes/blackberry-pineapple-sage-oxymel