Peach, Lavender and Ginger Oxymel
Author: 
Cuisine: Beverage
Prep time: 
Total time: 
Serves: 3 cups
 
An oxymel is a sweet and sour herbal preparation that combines, vinegar, honey and herbs. The version I have made here uses a large amount of fruit and less herbs, which makes it more like a drinking vinegar perhaps than an oxymel. It makes for a refreshing and hydrating summer drink with bubbly water and is tasty in salad dressings and marinades as well. The prep time is quick but you will need to let it infuse for a minimum of 10 days and up to a month. As with many of these old herbal recipes, the recipes are quite flexible and fun to play with. The basic ratio is 1 part honey to 3 parts vinegar and you will want to fill your jar about ⅔ of the way with fruit, herbs and or spices before covering with the honey and vinegar. I let this one infuse for 10 days. The oxymel should last for months in the fridge.
Ingredients
  • 2-3 large peaches (about 3 cups), chopped
  • 1½ cups apple cider vinegar
  • ½ cup raw honey
  • 2 Tbsp fresh ginger, chopped finely
  • 1 Tbsp dried lavender
Instructions
  1. Fill a sterilized 1 litre glass jar with the peaches, ginger, and lavender, you want it to be about ⅔ full.
  2. In a glass measuring cup combine the honey and the apple cider vinegar. Pour over the fruit and herb mixture. You want the fruit and herbs to be covered by the vinegar/honey mixture. Seal with a plastic lid (if using metal be sure to place wax paper between the lid and and liquid as the vinegar will corrode the metal and ruin your oxymel) and shake gentle to combine. Leave the mixture on the counter for 10 days to 1 month, giving the mixture a gentle shake each day.
  3. Once the oxymel has steeped for desired amount of time, strain off the solids from the liquids using a fine sieve. Store the oxymel in a clean glass jar in the fridge.
  4. For a refreshing summer drink, mix about 1 Tbsp of the oxymel with bubbly water to taste and top with your favourite herbs or edible flowers. It would also be delicious in salad dressings or marinades.
Recipe by The Bounty Hunter at http://thebountyhunter.ca/peach-lavender-and-ginger-oxymel/