Ingredients:

  • 2 cups Filtered Water
  • 1 cup Unsweetened Cranberry Juice (100% juice)
  • 2 Tbsp Organic Apple Cider Vinegar (with the mother)
  • 1 Tbsp Fresh Lemon Juice
  • 4 thin slices Fresh Ginger (unpeeled, approx. 1/4 inch thick)
  • 1 large Cinnamon Stick (or 2 small)
  • 1–2 tsp Maple Syrup (Optional Sweetener, to taste)
  • 1 Tbsp Whole Cranberries (Optional Garnish)

Instructions:

  1. Combine Liquids: Pour the filtered water and unsweetened cranberry juice into a small to medium saucepan.
  2. Add Aromatics: Add the slices of fresh ginger (unpeeled) and the cinnamon stick(s) to the saucepan.
  3. Heat Gently: Place the saucepan over medium-low heat. Bring the mixture just to a gentle simmer—do not allow it to boil vigorously.
  4. Steep: Once the mixture begins to steam and bubble lightly, reduce the heat to low and let it steep for 8-10 minutes. This allows the ginger and cinnamon to properly infuse their flavour and essential oils.
  5. Remove from Heat & Strain: Remove the saucepan from the heat. Carefully pour the steeped liquid through a fine-mesh sieve into a clean bowl or measuring jug to remove the ginger slices and cinnamon stick.
  6. Add Powerhouse Ingredients: Stir in the raw Apple Cider Vinegar (ACV) and the fresh lemon juice.
  7. Adjust Sweetness (If Necessary): If desired, stir in 1-2 teaspoons of maple syrup (or other preferred sweetener). Taste and adjust the flavour profile now.
  8. Serve Warm: Immediately divide the tonic between two mugs. Garnish with a few fresh cranberries or a thin slice of lemon, if using.