Schizandra is a berry native to China, used as an adaptogen, sexual tonic, hepatoprotective and energy booster. One of my favourites for supporting hormone balance and boosting liver health, which go hand in hand. Its also super tasty and tangy when added to a tea blend or to kombucha brew.
Steep the dried Schisandra berry in the water overnight. Strain the berries and discard. Set aside the water.
Mince the strawberries with a masher or fork, then combine it with the honey.
Combine the strained water (from step 1), strawberry and honey mixture (from step 2) and carbonated water in a jug. Add some sugar syrup to your taste. Stir well. Serve in a chilled glass then garnish with mint leaves (optional).
Recipe credit: mykoreankitchen.com
Ingredients
Directions
Steep the dried Schisandra berry in the water overnight. Strain the berries and discard. Set aside the water.
Mince the strawberries with a masher or fork, then combine it with the honey.
Combine the strained water (from step 1), strawberry and honey mixture (from step 2) and carbonated water in a jug. Add some sugar syrup to your taste. Stir well. Serve in a chilled glass then garnish with mint leaves (optional).
Recipe credit: mykoreankitchen.com