Orchard Berry–Citrus Oxymel (Fruit-Infused)
This fruit-forward oxymel is a lovely way to use up ahandful of berries or soft fruit and makes a bright, family-friendly mixer forhomemade drinks and simple desserts
Course Dessert, Drinks, Main Course
1 Mason jar for storage
1 Mesh strainer
1 Parchment paper
- 1 Cup Raw Organic Apple Cider Vinegar
- 1 Cup Raw & Unfiltered Honey
- 1 Cup Mixed Berries such as Raspberries, Strawberries, and Blueberries(Fresh or Frozen)
- 1 Zest Citrus rind (Lemon, Lime, or Orange)
Add the berries and citrus zest to a clean glass jar,lightly crushing the fruit with a spoon to release juices
Pour in the vinegar and honey, stirring until the honey is mostly incorporated.
Cap the jar and place it on a small plate in case of minor fizzing or leakage as the fruit releases liquid.
Let the mixture infuse for 1–2 weeks in a cool, dark spot, giving the jar a gentle shake once a day.
Strain through a fine-mesh sieve, then through cheesecloth if you’d like a clearer oxymel; press the fruit to extract as much liquid as you can
Bottle and refrigerate for best color and freshness; use within several months.
Serving ideas
- Mix 1–2 tablespoons with still or sparkling water for a simple shrub-style drink.
- Drizzle lightly over yogurt, oatmeal, or vanilla ice cream as a tangy-sweet sauce.
- Whisk with olive oil for a bright berry vinaigrette over tender greens.
Keyword Berry citrus oxymel