Pear Energy Elixir with Ginseng Tincture
Make your own ginseng tincture, and enjoy this pear energy elixir that’s sweet and spicy and delivers a host of body-boosting benefits.
Equipment
- Glass jar with a tight-sealing lid
- Cheesecloth or fine mesh strainer
- Dark glass dropper bottles for storage
Ingredients
Ginseng Tincture
- 1 part dried ginseng root
- 5 parts Everclear Grain Alcohol
Pear Energy Elixir
- 2 pears, peeled and cut into chunks
- 3 cups apple juice concentrate, unsweetened
- 1 tablespoon fresh grated ginger
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 20 drops ginseng tincture
Pear Ginseng Mocktail
- ¼ cup honey
- ¼ cup water
- ½ cup pear juice
- ½ tablespoon ginger (fresh or dried)
- ½ tablespoon cardamom pods
- ½ tablespoon whole black peppercorns
- 1 lemon, juiced
- 20 drops ginseng tincture
- Sparkling water
Instructions
Ginseng Tincture
- Place the cut ginseng in a clean, dry glass jar. Pour the Everclear over it, ensuring that it completely covers the ginseng. Seal the jar tightly and give it a good shake to mix the ginseng and alcohol thoroughly.
- Place the jar in a cool, dark place away from direct sunlight, and let the mixture steep for at least 4–6 weeks (or up to 6 months, if you have the patience). Shake the jar gently every few days to ensure proper extraction.
- After the steeping period, strain the tincture through cheesecloth or a fine-mesh strainer into a clean glass container, squeezing out as much liquid as possible from the ginseng. Pour the strained tincture into dark glass dropper bottles for storage, and make sure to label each bottle with the date of preparation and the type of tincture it contains.
Pear Energy Elixir
- Combine pears, apple juice, ginger, cinnamon, and nutmeg in a blender. Blend until smooth and pour into a glass.
- Add a squeeze of lemon juice and 20 drops of ginseng tincture and stir again.
- Garnish with pear and sage. Drink 1–3 times daily.
Pear Ginseng Mocktail
- Start by making the honey simple syrup. In a small saucepan, bring water, honey, and spices to a boil. Reduce heat to low and simmer for 10 minutes. Remove from heat and allow to cool completely before straining through a fine-mesh sieve.
- Pour pear juice, lemon juice, and ½ ounce simple syrup (or more, if you prefer) into a cocktail pitcher or measuring cup and stir together. Add a dropperful of ginseng tincture and stir again.
- Pour over ice and top off with soda water. Garnish with sliced pear and sage leaves.