INGREDIENTS

• 1/2 cup fresh grated organic ginger root
• 1/2 cup fresh grated organic horseradish root
• 1 medium organic onion, chopped
• 10 cloves of organic garlic, crushed or chopped
• 2 organic jalapeno peppers, chopped
• Zest and juice from 1 organic lemon
• Several sprigs of fresh organic rosemary or 2 tbsp of dried rosemary leaves
• 1 tbsp organic turmeric powder
  
• 1/4 tsp organic cayenne powder
  
• organic apple cider vinegar
• raw local honey to taste
  

Prepare all of your roots, fruits, and herbs and place them in a quart sized jar.  Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well! Store in a dark, cool place for one month and remember to shake daily.

After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Next, comes the honey! Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup until you reach the desired sweetness.
These herbs and spices would make a wonderful addition to your Fire Cider creations:

Thyme
Rosehips
Star Anise
Schisandra Berries
Astragalus
Parsley
Burdock
Oregano
Peppercorns
Beet Root Powder
Habanero Powder
Bird's Eye Chili Powder
Whole Chili Peppers

ELDERBERRY SYRUP
 
Mix honey with medicinal agent (tincture, powder, decoction)
Ingredients

• ⅔ cup black elderberries
• 3.5 cups of water
• 2 T fresh or dried ginger root
• 1 tsp. cinnamon powder
• ½ tsp. cloves or clove powder
• 1 cup raw honey (we get from our farmer's market)

Instructions

1. Pour water into medium saucepan and add elderberries, ginger, cinnamon and cloves (do not add honey!)
2. Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half. At that point, remove from heat and let cool enough to be handled. Pour through a strainer into a glass jar or bowl.
3. Discard the elderberries (or compost them!) and let the liquid cool to lukewarm. When it is no longer hot, add 1 cup of honey and stir well.
4. When honey is well mixed into the elderberry mixture, pour the syrup into a pint sized mason jar.
5. Store in the fridge and take daily for its immune boosting properties. Some sources recommend taking only during the week and not on the weekends to boost immunity.
6. Standard dose is ½ tsp. to 1 tsp. for kids and ½ Tbsp. to 1 Tbsp. for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.