What: propolis tincture
Main ingredients and where he got them: Henry scraped globs of propolis out of a couple bee boxes. Vodka came from the liquor store.
How much: He’s starting with 1.5 oz of propolis in a 12 oz bottle but will filter it down eventually.
Henry sort of followed this recipe except he used vodka (from 4 Spirits Distillery in Adair Village) instead of grain alcohol or Everclear. Something with a higher potency would almost certainly be more effective at dissolving the propolis, but he grabbed vodka first. Henry shredded the propolis with a cheese grater and then pulled it apart into even smaller pieces before stuffing them into the bottle. The stuff should be ready to drink in a couple weeks.
I’m a big fan of propolis in general. It’s a sticky substance collected by bees that’s used as an antiseptic, a waterproofer, and a sealant/glue within the hive. I appreciate it most for it’s glorious scent. I should start wearing it as perfume or rubbing it under my nose. It’s just that good. Henry and Charlotte like to gnaw on it, but I’m not usually that adventurous.
Henry made this concoction not me. I’m a little skeptical. I guess it’s not any crazier than me brewing up a jug of nocino (that should be ready soon) even though I’m not much of a booze drinker. Supposedly propolis tincture is a some kind of cure all for everything from sore throats to circulatory issues to extra body weight. Like I’ve said before, I’m not much of an herbalist, but it can’t hurt, right? Do any of you have experience with propolis tincture? I’d love to hear your thoughts. I have my doubts about the tincture tasting as good as the propolis itself smells, so maybe I’ll stick to huffing it instead.
This is part of a collection of posts documenting my food preservation activities this summer/fall (more info here). Please feel free to comment with a link to food preservation activities on your own blogs or links to recipes you’re following or you’d like to try from other blogs.