Ingredients
- 1 Tablespoon Schizandra Berries
- 1 Tablespoon Honey
- ¼ cup Cranberry, Pomegranate or Mixed Berry Juice
- ¼ cup Tonic Water
- 5 drops Rhodiola Spagyric
- 4-5 ice cubes
- slice of orange or lemon
- sprig of rosemary
Method
- Gently simmer 1 tablespoon of Schisandra berries in 3 cups of water for 10 minutes, covered.
- Add 2 teaspoons of honey, stir, then let sit until cool and strain into a jar (which you can put in the fridge and use later).
- Fill each glass with 1/4 cup cooled Schisandra tea, 1/4 cup juice and 1/4 cup tonic water (leaving some room for ice).
- Add 5 drops of Rhodiola spagyric and stir well.
- Fill with ice and garnish with an orange or lemon slice and a sprig of rosemary (or thyme).
Shop the ingredients
Single Herb
Spagyric
