Bush Bitters - With Quandong, Hibiscus & Elderflower

A Recipe for Kambarang Season - Spring.

The intestines and heart are the organs that need support during Kambarang season to help shift the ‘down and in’ energy of Makuru. Bitter flavours are important at this time as they support digestion which can be sluggish in the transition to Kambarang season. Native hibiscus is added for it’s benefits to the cardiovascular system.

This bush bitters recipe is full of herbs to support digestion, the immune system, cardiovascular system and the liver to get you feeling your best this Kambarang season.

QUANDONG

Twice the vitamin C of oranges and bursting with vitamin E, folate, magnesium, zinc and iron.

ELDERFLOWER

An excellent herb for colds and flus, hay fever, coughs and sinusitis. Supports digestion and helps balance blood sugars.

NATIVE HIBISCUS

Supports blood pressure and full of vitamin C, minerals, soluble fiber, and antioxidant flavonoids. Energetically cooling.

INGREDIENTS

• 6 lime leaves

• 1 orange, sliced into rounds, then cut into rough squares

• 40gm juniper berries

• 1/2 C native hibiscus

• 1/2 C rose petals

• 1 Tbls dried elderflowers

• 8 star anise

• 2 Tbls dried quandong

• 2 Tbls dried river mint

• 2 tsp pepperberries

• 2 Tbls raw honey

• 1 C brandy, whiskey, bourbon or vodka

METHOD

• Combine all ingredients in a sterilised jar or bottle, seal and shake well.

• Label and store in a cool, dark place for up to 6 weeks to infuse.

• Strain into sterilised jar or bottle, label and store in a cool, dark place for up to 2 years.

• TO SERVE: 1-2 Tbls of shrub in a glass, topped with sparkling water.

TIP

• Have fun and experiment with different flavour and herb combinations.