Acerola Fire Cider
my take on Rosemary Gladstar's classic herbal medicine cabinet staple
RECIPESHERBALISM
Eileen Brantley
6/23/20251 min read
Acerola Fire Cider
Adapted from the one & only Rosemary Gladstar’s recipe. I add Acerola cherry because it’s one of the highest sources of whole food vitamin C, which contains sooooo much more immune-boosting + detoxing power than ascorbic acid (which can actually deplete minerals!). Sorry my picture isn't great lol
Ingredients
1 yellow onion, chopped
1 red onion, chopped
4 heads of garlic (~30 cloves), crushed or chopped
2 jalapeno peppers, chopped
Zest and juice from 2 organic limes
2 tbsp organic freeze-dried Acerola cherry powder
1/2 cup freshly grated organic ginger root
1 tsp cayenne pepper powder, or a few whole cayennes split
2 true Cinnamon sticks (Cassia cinnamomum or Cinnamomum verum both work!)
1 tablespoon whole cloves
2 tsp cardamom powder
2 tbsp crushed black pepper corns
¼ c raw local honey
Enough organic apple cider vinegar to cover
Directions
Add all the roots, fruits, and herbs to a quart-sized glass jar. Add the honey. Cover with the apple cider vinegar until everything is completely submerged and the vinegar reaches the lid.
Cover the jar’s opening with a piece of parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
Store in a dark, cool place for a month be sure to give it a few shakes every day.
After a month, use cheesecloth or fine seive to strain, pouring the fire cider into a clean jar. Try to squeeze the pulp as much as you can to release more potent juices (this is where a cheesecloth is superior to a sieve)
Fire cider is shelf stable in a cool, dark space but feel free to store in the fridge if it’s easier (I like to do this!)