The Complete Guide to Adaptogens: From Ashwagandha to Rhodiola, Medicinal Herbs That Transform and Heal by Noveille Agatha

Author:Noveille, Agatha [Noveille, Agatha]
Language: eng
Format: azw3, epub
Publisher: Adams Media
Published: 2018-07-16T16:00:00+00:00

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YIELDS 11/2 CUPS SYRUP (12-24 SERVINGS)

16 ounces water

4 tablespoons dried schisandra berries

1 teaspoon lavender buds

1 cup sugar

Juice from 1 medium lemon (2–3 tablespoons)

1 sprig fresh lavender buds (optional)

How to Make

1 Bring the water to a boil in a medium saucepan.

2 Add the schisandra berries to the boiling water and simmer over low heat for 20 minutes with the lid on. Turn off the heat and let the decoction steep for another 10 minutes.

3 Return the saucepan with the schisandra berries to the stovetop, and bring it to a boil once more. Turn off the heat once more and add the lavender buds. Let the herbs steep for an additional 3–5 minutes before straining.

4 Measure the liquid in a heat-safe measuring cup, and add more water if needed to bring it back to 1 cup of liquid.

5 Return the tea to the saucepan and add the sugar. Stir gently over low heat until the sugar has completely dissolved, and add the lemon juice.

6 Allow the syrup to cool, and store it in a glass canning jar in the refrigerator. It should be good for several weeks.

7 Stir 1–2 tablespoons of the Lavender and Schisandra Syrup into a glass of seltzer to create your schisandra soda. Add ice and garnish with a sprig of fresh lavender buds, if desired.

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