Spiced C Elixir with Eucalyptus Blossom Honey

As the days are still short, and the sun is scarce in many spots around the globe, it’s an excellent time to fortify the body with an extra dose of vitamin C. There are heaps of ways to up your vitamin C intake, but did you know that for the body to absorb and utilize Vitamin C, it must be in a whole food form? Simply put, isolate forms of vitamin C, such as ascorbic acid, are only part of what the body needs to utilize vitamin C. There are numerous co-factors and mineral co-factors necessary for proper uptake and vitamin activity to occur. This is a stovetop simple simmer that combines whole food sources of vitamin C along with mineral rich spices and herbs. With the addition of our raw eucalyptus blossom honey, it sure packs a punch of immune supportive goodness. 

Ingredients:

• 1 tbsp hibiscus flower (dried is perfect)
• 2 tbsp dried nettle
• 1/2 cup fresh or frozen cranberries (dried in a pinch)
• 1 orange, sliced
• 1 lemon, sliced
• 2 sprigs rosemary
• 10 cloves (or 6-8 drops clove essential oil)
• 10 cardamom pods (or 6-7 drops cardamom essential oil)
• 1-2 cinnamon sticks (or 5 drops cinnamon essential oil)
• 6 sage leaves
• 1 cup pomegranate seeds (or juice if fruit is not available)
• if pomegranate is inaccessible, double hibiscus to 2 tbsp
• Wai Meli Eucalyptus Blossom Honey
• Large pot + 1/2 gallon clean water

Instructions

1. Add all ingredients to a large pot and bring to a gentle boil.
2. Turn down to a simmer and leave uncovered. 

• Alternatively, turn heat off after 30-45 minutes and let sit before storing in mason jars.

Recipe adapted from Noelle Kovary @noellekovary on Instagram
Photo by soaad aboudi on Unsplash