An immune-boosting elixir with fiery warmth and sweet, earthy depth.
Rooted in traditional folk medicine and brought into the modern herbal spotlight by renowned herbalist Rosemary Gladstar in the 1970s, fire cider is a vibrant, spicy tonic designed to awaken the senses—and the body—from within. Each sip delivers a lively dance of complex flavours: tangy, pungent, fiery, and just a touch sweet.
It’s made with potent ingredients known for their anti-inflammatory and antimicrobial properties, which help strengthen the immune system, combat infections, and ease cold and flu symptoms.
Made by blending raw apple cider vinegar with honey, garlic, ginger, chilli and other aromatic botanicals, fire cider is a powerful, spicy way to start the day – especially in the winter months.
I love to prepare a batch before heading away on a trip so it’s fermented, potent, and ready when I return. It’s a bit like bottling up a little boost of vitality for later.
It’s suggested to make your first batch in early autumn, just as the days start to cool. Allow it to infuse for at least five days, though four weeks is perfect to develop flavour and potency. The extended fermentation time draws out more of the immune-boosting properties and delivers that fiery signature kick.
A RECIPE FOR FIRE CIDER
INGREDIENTS:
- 5 garlic cloves
- 1 thumb size piece of ginger
- 1 thumb size piece of fresh turmeric
- 3 red chillis
- 1 orange
- 500ml raw apple cider vinegar (with the mother)
- 2 tbsp honey or maple syrup
- 1 cinnamon stick
- 2 rosemary stalks
- black pepper
- handful of rosehips
+ 1 clean 1 litre kilner jar with a rubber seal, chopping board, knife, grater
METHOD:
- Peel the garlic cloves.
- Chop the ginger and turmeric with their skin on.
- Slice the chillis.
- Zest the orange.
- Put all the ingredients from steps 1-4 in the kilner jar.
- Add the apple cider vinegar and stir.
- Add the honey, cinnamon stick, whole rosehips and rosemary.
- Juice the orange, then add to the kilner jar and stir again.
- Add a pinch of black pepper.
- Make sure all the ingredients are in the liquid and seal the jar.
- Store in a cool, dark place for 5 days up to 4 weeks.
The fire cider can be drunk from 5 days onwards, but is best left for 4 weeks for the flavours to develop. The extra fermentation time will also give a kick to the immune boosting properties.
Once ready, you can strain out the solids and store the liquid in a bottle to sip neat—or simply dip straight into your Kilner jar and ladle out a daily dose.
Stored in the fridge, it will keep for up to six months.
Why Fire Cider?
This tonic is packed with ingredients known for their anti-inflammatory and antimicrobial benefits. It can help boost the immune system, fend off infections, and reduce symptoms of colds and flu. The acetic acid in the vinegar also supports digestion, balances stomach acids, and promotes a healthy gut microbiome.
Taken regularly, in shots, sips, or tinctures, fire cider is a holistic way to enhance immune resilience and digestive health throughout the colder seasons.
Make It Your Own
There are endless variations of fire cider. Some recipes include lemon, horseradish, or oregano. Others, like the one above, embrace a more aromatic blend. I found this base recipe on the Riverford website and have been playing and adapting it for a couple of years now.
I like to add foraged rosehips for their vitamin C boost and a little wildcrafting magic. A cinnamon stick and a sprig or two of rosemary lend natural sweetness and a grounding herbal aroma.
If you feel called to dive deeper into seasonal herbal support, you can also check out my favourite recipe for rosehip syrup – a sweet, nourishing companion to fire cider and another beautiful winter tonic.
I hope you enjoy xx
FLEURMENTATION 