- 3 ounces dried wild cherry bark (available in natural products stores and online)
- 3 ounces dried ashwagandha root (a plant native to India; available in natural products stores and online)
- 2 pounds black cherries (fresh or frozen)
- 1 quart boiling water
- 3/4 pound sugar (or dehydrated cane juice)
- 1 teaspoon wine or 1 teaspoon baker’s yeast
- Add cherry bark, ashwagandha and cherries to a large pot. Let stand, covered, for 24 hours. Strain and squeeze through cheesecloth or unbleached muslin.
- Measure liquid and pour into a kettle. Add 3/4 pound of sugar for each quart of liquid. Heat mixture to 103 degrees.
- Pour liquid into a glass jar, add wine or yeast. Cover with a clean cloth, secured with a rubber band. Let stand in a warm place for about 2 weeks.
- Strain through fine linen or cotton cloth into a bottle with a cork. Let stand at least 1 year.
Dosage: 1 shot glass, 2 to 3 times daily.