Rosehip Oxymel Recipe

The Greeks invented Oxymel which uses equal parts apple cider vinegar and honey to extract the medicine, vitamins, minerals, flavonoids, some alkaloids and flavour. In order to make the apple cider vinegar go down smoothly with less of the bitter vinegar flavour, raw honey is stirred into the vinegar extract after it is strained. You can adjust the honey of your Oxymel to fit your preferences, but equal parts honey to herb cider infusion is recommended. 

Rosehips are high in nutrients such as vitamins A, B complex, C, E, K; and minerals including calcium, silica, iron, phosphorous and essential fatty acids. Rosehips are particularly high in bioflavonoid rich antioxidants like Rutin, and natural pectin found in Rosehips are beneficial for gut health.


1 Cup Wild Rosehips or 3/4 Cup Dried Rosehips 

1 Cup Organic/Local Honey (if possible)

1 Cup Raw Apple Cider Vinegar 

2 Tablespoons Fresh Ginger, peeled & chopped

2 Cinnamon Sticks


Add rosehips, ginger, & cinnamon sticks to a glass pint jar and cover with a secure lid.

Use parchment paper inside of the lid if it is metal because the vinegar can cause corrosion. 

Pour in 2 cups of apple cider vinegar and let sit for 4 weeks. 

After 4 weeks strain through a cheesecloth or coffee filter.  

Add in a cup of honey or more if desired. 

Store in a dark amber jar for up to a year. 

Take 1 Tablespoon a day in sparkling drinks, in water or on salads. 

One Response to “Rosehip Oxymel Recipe”

  1. daphne

    best is to eat them right off the tree once they are a little softened from a frost
    they’re so delicious just remember to suck them in such a careful way so as to get no seeds as they aren’t great in
    our system. that’s why this recipe is good. much more work to make rosehip jelly
    i haven’t yet this year but have made successful face creams using beeswax
    thanks for the recipe!


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