Affiliate disclosure: This post may contain affiliate links. Please see our disclosure policy.
Seaberry oxymel is a tangy, immune-boosting syrup made by infusing raw honey and apple cider vinegar with seaberries—bright orange, vitamin-packed fruits also known as sea buckthorn. This traditional herbal remedy is both potent and delicious, with a bold citrusy flavor that makes it easy to take by the spoonful or mix into drinks.
It’s a simple way to turn wild or homegrown seaberries into a shelf-stable tonic for cold and flu season.
If you’ve never made a homemade herbal oxymel before, it’s one of the easiest herbal remedies you can create at home—and it’s one of the best ways to preserve seaberries.
This simple folk method uses just a few pantry staples and results in a potent tonic that can support immune health, soothe a scratchy throat, or simply brighten up a glass of sparkling water.
Seaberries (or Sea Buckthorn Fruit) are a tart fruit that’s high in nutrients, and it’s gaining a reputation as a superfood. They make a darn good seaberry jelly, but you can only eat so many pieces of toast with preserves. In oxymel form, they’re simple to preserve and you can use them in almost anything.
We grow this cold hardy fruit on our Vermont homestead, and I’m always looking for new creative seaberry recipes to put them to good use. This particular preservation method is my favorite to date, because it’s both simple and versatile. I can enjoy it straight, or use it in drinks, dressings or marinades anytime.
(If you don’t have access to seaberries, you can get small batch seaberry oxymel on etsy.)
What Is Seaberry (Sea Buckthorn)?
Seaberry, also called sea buckthorn (Hippophae rhamnoides), grows on thorny shrubs in northern climates and produces bright orange berries packed with nutrients. While extremely tart on their own, these berries are rich in antioxidants, omega fatty acids, and immune-supporting compounds. They’ve been used traditionally in parts of Europe and Asia for everything from skin health to digestive support.
Because they’re so sour, seaberries are often sweetened or combined with other flavors. That’s why they’re perfect for an oxymel—honey rounds out the tartness, vinegar boosts preservation and extraction, and the result is a tangy-sweet syrup that’s both delicious and beneficial.
Why Make a Seaberry Oxymel?
Seaberry oxymel is particularly helpful during cold and flu season thanks to its high vitamin C content and anti-inflammatory properties. It’s also:
- Alcohol-free and safe for most people (aside from young children due to the honey)
- Preservative and probiotic-rich thanks to the raw vinegar and honey
- Naturally shelf-stable when made with dried berries or refrigerated if made fresh
Take it by the spoonful as a daily tonic, stir into tea or warm water, or mix with seltzer for a herbal soda.
Ingredients for Seaberry Oxymel
Making seaberry oxymel is as simple as layering berries, vinegar, and honey in a jar and allowing it to infuse. Since seaberries are quite potent and dense, you’ll only need to fill the jar about 1/4 full with berries.
To make the oxymel, you’ll need:
- Seaberries (fresh, frozen, or dried) – The main medicinal ingredient. Rich in vitamin C, antioxidants, and omega fatty acids, seaberries support immune health and reduce inflammation.
- Raw apple cider vinegar (with the mother) – Acts as the extracting solvent and natural preservative. It also supports digestion and contains beneficial probiotics.
- Raw honey (preferably local) – Adds sweetness, soothes sore throats, and has its own antimicrobial and immune-boosting properties. Helps balance the tartness of seaberries.
- Optional: fresh ginger slices, orange peel, or a cinnamon stick – These warming herbs and spices complement the bright flavor of seaberries and provide additional immune support.
We harvest our seaberries right into the jar, and then I know they’re perfectly fresh for preserving. You can also just use about 1 cup of seaberry juice if that’s what you have.
How to Make Seaberry Oxymel
To begin, lightly crush fresh or thawed seaberries with a wooden spoon or muddler to help release their juices. If you’re using dried or frozen berries, you can skip the crushing step, though it helps to bruise them slightly to expose the inner pulp.
Place the berries into a clean, dry mason jar, filling it about one-quarter of the way. If you’re adding optional flavorings like sliced ginger, citrus peel, or a cinnamon stick, go ahead and include them now.
Next, pour raw apple cider vinegar over the seaberries until the liquid reaches just past halfway up the jar (in a quart jar, you’ll need about 1 1/2 cups). Follow that by adding raw honey to fill the jar nearly to the top, leaving about an inch of headspace. Again, you’ll need about 1 1/2 cups.
The recipe doesn’t have to be exact, but you’re going for roughly 1 part fruit, 1 part honey and 1 part raw cider vinegar.
Be sure to use a plastic or other non-reactive lid—metal can corrode from the vinegar and affect the flavor.
Secure the lid tightly and give the jar a good shake to help the honey and vinegar start to combine. For the first few days, shake the jar once or twice a day until the honey has fully dissolved and the ingredients are well mixed. After that, store the jar in a cool, dark place and allow it to infuse for at least 2 weeks and up to 4 weeks.
When the infusion time is up, strain the mixture through a fine mesh strainer or cheesecloth into a clean bottle or jar. Compost the berries and spices, and label the finished oxymel with the date. Store it in the refrigerator (if made with fresh berries) or in a cool pantry (if using dried berries) and use within 6 months to a year, depending on storage conditions and ingredients used.
How to Use Seaberry Oxymel
Take 1 to 2 teaspoons daily during cold and flu season, either straight or mixed into a small amount of water. It also makes a delicious addition to:
- Sparkling water (like a shrub or herbal soda)
- Herbal tea or hot water
- Salad dressings and marinades
- Yogurt, oatmeal, or even cocktails
Seaberry oxymel is shelf stable for up to 6 months if kept in a cool, dark place, and up to a year if kept in the fridge and strained well.
Seaberry Oxymel
Equipment
Ingredients
- 1 to 2 cups seaberries, fresh, frozen or dried
- 1 1/2 cups honey, preferably raw and local
- 1 1/2 cups apple cider vinegar, raw with the “mother”
- fresh ginger slices, orange peel, or cinnamon stick , optional, for added flavor
Instructions
- Start by loosely filling a clean mason jar about 1/4 to 1/2 of the way with seaberries. Lightly crush the berries with a wooden spoon or muddler to help release their juice. If you're using fresh ginger or citrus peel, add it at this stage.
- Pour on about 1 1/2 cups apple cider vinegar into the jar until it reaches just past half full. Then top off the jar with raw honey, using about 1 1/2 cups, leaving at least 1 inch of headspace.
- Use a plastic or non-reactive lid (not a metal canning lid, which will corrode) and shake vigorously until the mixture is combined. The honey will take a bit of time to fully dissolve into the vinegar, so give the jar a shake every day or so for the first week.
- Let the mixture infuse in a cool, dark place for 2 to 4 weeks. After that, strain out the seaberries and herbs using a fine mesh strainer. Store the finished oxymel in a clean glass jar or bottle.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
