@bielunele: Rosehip oxymel 1. Rinse the rosehips well and pat them dry. 2. Cut each rosehip in half. 3. Put the halved rosehips into a clean glass jar, close the lid and shake well. The seeds will loosen and settle at the bottom. 4. With a spoon, scoop the rosehips from the top into a bowl. Set the seeds from the bottom aside, you can save them to make rosehip oil later. 5. Put the rosehips back into the jar, filling it about ¾ full. A few seeds will remain, and that’s fine. If you have the time, you can scoop out the remaining seeds with a small spoon for a completely seedless oxymel. 6. Add equal parts honey and apple cider vinegar (half and half), until the rosehips are fully covered. The liquid should sit above the rosehips. 7. Close the jar tightly. If you use a mason jar, place a small piece of parchment paper between the jar and the metal lid, so the oxymel doesn’t touch the metal. 8. For the first 5 days, mix it every day. 9. Then let it infuse for 4 more weeks, shaking or stirring now and then. 10. Strain through fine cheesecloth and pour into a clean bottle.

bielunele

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Wednesday 14 October 2026 09:08:44 GMT