Making Bitters to Improve Digestion and Clear Heart Heat



Lemon and Artichoke Bitters

Peels of 1-2 lemons, including pith, coarsely chopped

Artichoke trimmings, 1/3 cup, coarsely chopped, these are the raw tops and outer leaves

Fennel seeds, 1/2 tsp or 2 TBS fresh chopped fronds

Fresh rosemary, 1-2 TBS, chopped

Juniper berries, 1/4 tsp, smashed

3 oz. 90 or 100 proof vodka or 151 rum

Superfine sugar or honey to taste, heaping TBS

Other bittering agents: dandelion root tincture, yellow dock tincture

Place the chopped produce and culinary herbs in a 1/2 pint jar, let steep 3 weeks. Strain and sweeten, can add other bittering agents to taste for more medicinal value. Store in a dark glass bottle with a dropper top.

You can also do this with handfuls of fresh herbs and flowers, like rose geranium leaves, lemon balm, lavender, jasmine flowers, nasturtium flowers, rosemary, pineapple mint, sage, any combo you’d like. Just stuff into a 1 pint jar and cover with vodka or 151 rum.  Steep 3 weeks, strain, sweeten with honey to taste.

Add the bitters to bubbly water and garnish with fresh herbs, like rose geranium, pineapple sage, mint, or rosemary.  Enjoy!


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