• 100 grams Schisandra Berries
• 1 cup Apple Cider Vinegar
• 3/4 cup Honey

You'll also need:

• Sterilised glass jar
• Sieve
• Amber storage bottle

1. Sterilise a glass jar big enough to fit your berries and vinegar. The easiest way to sterilise is to pour boiling water into the jar and let it sit for 5 minutes. Then let the jar dry completely. 
2. Add the berries and vinegar to the jar and place a piece of baking paper under the lid. This prevents the lid from corrosion from the vinegar. Close the lid tightly and shake the jar. For this particular recipe, we will add the honey later, rather than at this step. 
3. Pop the jar somewhere you can see it daily but not in direct sunlight. Each time you walk past the jar for the next 1-6 weeks, give it a good shake to help infuse the berries.
4. After a week (more if you have time), strain the berries. Now add the same amount of honey to the mixture as you have of the berry infused vinegar. Stir well and pour into your amber bottle for storage. 
5. Your oxymel is now ready to consume. You can take a shot straight or add a shot of your oxymel to a glass of water and fill with still or sparkling water.