Today I've just made a few bottles of honeygar. A delicious addition to fruit, yoghurt, ice cream, even meat or fish.
3 cups of raw honey
1 cup apple cider vinegar
1 teaspoon Garam Masala (warming herbs)
1 tablespoon freshly grated ginger
Add honey to saucepan and gently (very gently) heat until just liquid. Any form of over heating is avoided so as to preserve all the natural vitamins, enzymes and other nutritional elements. Turn off heat. Add apple cider vinegar, herbs and fresh ginger.
Decant into bottles with wide neck or jars. Invert these as often as you can for at least 4 days. This allows the ginger and herbs to fully penetrate the mixture.
When I have an apple or pear, I cut it up, add some homemade curd cheese, fresh whey, a little fresh cream and pour over honeygar. My fruit is then very digestible, absolutely delicious and filling.