Immune-Boosting Winter Syrup 

This immune-boosting syrup combines fresh or dried infused herbs of your choice in potent antiviral apple cider vinegar for a powerful natural medicine that helps to prevent cold and flu viruses. It will keep you healthy through winter. 


What is an Oxymel

An oxymel is an old fashioned herbal remedy that has been around for centuries. In its most basic form it is simply a mixture of honey and vinegar, which are both medicinal in their own right.

Most oxymels today are roughly half raw honey and half raw apple cider vinegar, which creates a delicious sweet and sour taste.

Oxymels are sometimes called an oxymel elixir, and fire cider is actually a type of oxymel.


Most oxymels these days are infused with herbs that will make it even more beneficial. There are many different herbs you can use when making an oxymel.

Many herbs you would use in a tincture could also be used in an oxymel. Some common ones are lemon balm, ginger, rosemary, chamomile, bee balm, nettles, mint, elderberry, rose hips, echinacea, ginger, garlic, onion, sage, thyme, oregano, and cinnamon.

For this recipe, I’m using sage, Thyme, and dried rose hips. 


The Benefits of Drinking This Winter Syrup Oxymel. 

  • Boost your immune system
  • Clearing away of mucous and ease congestion
  • Reduced scratchy/sore throat
  • Less nausea, queasiness
  • Aiding in digestion, bloating and gas


  • Jar
  • Fine Mesh Sieve


1 cup fresh or dried herbs roughly chopped

1 cup raw honey

1 cup raw apple cider vinegar


Put the chopped herbs into a wide mouth pint jar. The jar should be about 1/4 to 1/3 full of herbs.

Fill the jar about halfway with raw apple cider vinegar, more or less depending on your preference.

Add raw honey to the vinegar and herbs to fill the jar. Don’t worry if the honey is thick, the vinegar will help it to dissolve and combine.

Wipe the jar rim, cap the jar with a lid, and give it a few shakes to combine.

Put the oxymel in a cool place out of direct sunlight to infuse for at least a week and up to 30 days. Then strain out the sage and ginger with a fine mesh strainer before using.

Store the strained oxymel in a jar with a lid in a cool place out of direct sunlight. It will keep for 6 months or more. It can also be refrigerated for a longer shelf life.



Fill the jar as full as you can without overflowing it, as you don’t want too much airspace at the top. This will prevent oxidation, which can make the herbs turn brown.

If you use a metal canning lid be sure to put a piece of parchment paper under it as the vinegar can react to the metal.

For adults, take 1-2 tablespoons 2-3 times per day when you feel a sickness coming on.


This  oxymel can be used in a similar way that you would use elderberry syrup. For adults, take 1-2 tablespoons 2-3 times per day when you feel a sickness coming on.

This oxymel can also be safely taken daily as a preventative. If you use different herbs you will want to do some more research on how often and for what duration of time they can be taken, as all herbs have different properties.


Oxymels should not be given to children under the age of one due to the raw honey.