Homemade Citrus Herbal Bitters Recipe
Learn how to make homemade herbal bitters using gentian root, dandelion root, artichoke leaf, citrus peels and warming spices. This easy, old-fashioned herbal tincture combines traditional bitter herbs into a flavorful preparation you can enjoy in sparkling water before meals.
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Cost: varies
Equipment
- 1 Pint-Sized Mason Jar with tight-fitting lid
- Measuring Spoons
- Fine-Mesh Strainer or cheesecloth
- Funnel
- Amber Glass Dropper Bottles
- Labels
Ingredients
- 1 teaspoon dried gentian root can use up to 1.5 teaspoons
- 1 Tablespoon dried dandelion root can use up to 2 tablespoons
- 1 Tablespoon dried artichoke leaf
- 2 Tablespoons dried orange peel can use up to 3 tablespoons
- 1 Tablespoon dried lemon peel or grapefruit peel, optional
- 1 teaspoon dried ginger root
- 1 teaspoon cardamom pods lightly cracked
- ½ teaspoon fennel seeds
- 1 pinch dried chamomile flowers
- 1.5 cups 80-proof vodka or enough to cover herbs completely
Instructions
- Place all dried herbs, peels and spices into a clean, dry mason jar.
- Cover completely with 80-proof vodka, allowing for herb expansion.
- Secure the lid, shake and label with the date.
- Store in a cool, dark location for about four weeks.
- Shake every day or two, checking that the herbs remain submerged.
- Strain through cheesecloth or a fine-mesh strainer.
- Transfer to clean amber bottles and label.
Notes
- Dried citrus peel is preferred for a more consistent extraction; fresh peel adds variable moisture.
- The bitterness is intentional. Citrus, cardamom and fennel help balance the flavor.
- Store tightly sealed, away from heat and light.
- This homemade formula does not have an established therapeutic dose or validated shelf life.
- Consult a qualified healthcare professional before use, particularly if you take medications or have a medical condition.
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