This is a recipe borrowed and tweaked from Rachel de Thample, the fermentation expert from River Cottage. It’s an old fashioned tonic based on vinegar that you need to dilute in the liquid of your choice or simply use as a dressing with olive oil on your salads. Great to ward off all the nasty winter bugs, or just to boost the immune system once in a while, or simply because you love it…

Ingredients

750ml of raw Cider Vinegar

75g of raw honey

1 grapefruit zest (use a vegetable peeler to peel the grapefruit)

3 tbsp of rosehips

2 tbsp of juniper berries

1 tbsp of allspice

1 tbsp of coriander seeds

2 tsp of pink peppercorn

4 star anise

4 Bay leaves

1 rosemary sprig

1l Kilner type Jar

Method

Whisk the vinegar and honey together. transfer to the 1l jar. Add all the rest of the ingredients, mix well. Close the jar with the orange rubber ring.

Keep the jar on top of a radiator or a heat source to make sure the flavours infuse for 1 month (or up to 3 months). Shake the jar on a daily basis.

After 1 month (or longer) filter the liquid through a strainer lined with a double layer muslin and bottle the now clear liquid. It will keep for at least a year.

Vary the ingredients you infuse to suit your tastebuds.