Seaberry Oxymel

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Seaberry oxymel is a sweet and tangy herbal syrup made with raw honey, apple cider vinegar, and seaberries (also known as sea buckthorn). Naturally rich in vitamin C and antioxidants, this oxymel can be taken by the spoonful for immune support or mixed into tea, water, or seltzer for a flavorful tonic.

Prep Time10

Infusion Time14

Total Time14 10

Course: Oxymel

Cuisine: American

Keyword: Seaberry Recipes

Servings: servings, 1 quart

Author: Ashley Adamant

Equipment

Quart Mason Jar (Wide Mouth)

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

The ratios in this recipe are flexible. Generally, it's made with a 1:1:1 ratio of fruit, honey and vinegar. The fruit are very acidic, so they're easy to preserve, so you can play with the ratios and use a bit more or less honey based on your tastes.

Nutrition