DIY Propolis Tincture Recipe
Made with just two ingredients, this propolis tincture is rich in bioactive compounds that support immune vitality and oral / gut microbiome health while neutralizing free radicals and more. It can be taken orally, used in diluted form as a mouth rinse, or applied topically to cuts, scrapes, or cold sores. One quick note before you start: The resins in propolis are VERY sticky and the equipment you use to make propolis tincture will be difficult to clean. I have found that high proof alcohol will remove the resin from utensils and jars after use, but these days I just keep a couple of jars that are dedicated to making propolis tincture and only bother with cleaning the utensils.
Servings 10 ounces
Calories
Equipment
- cheesecloth
- Clean meat mallet or sauerkraut packer
- 16 ounce jar
- Clean cutting board
- Glass amber dropper bottles (I usually divide mine between two 4 ounce bottles and one 2 ounce bottle)
- 1.5 inch square labels (optional)
- Downloadable label template (see download form below)
Ingredients
- 1-2 ounces bee propolis (by weight)
- 9 ounces strong grain alcohol (Not rubbing alcohol - a grain alcohol intended for consumption. 75 proof or higher is best)
Instructions
- Weigh 1-2 ounces of propolis and 9 ounces of high proof alcohol on a kitchen scale. Set alcohol aside.
- Place the propolis chunks inside a cheesecloth and set the cloth on a clean cutting board.
- Using a clean meat mallet or sauerkraut packer, pound the propolis into fine granules.
- Place propolis in a 16 ounce jar and then add the alcohol.
- Put the lid on. (If you're using a metal lid, line it with parchment paper so that it doesn’t come in contact with the tincture.)
- Shake the jar well, then set it in a dark place (like a cabinet) and shake daily for two weeks.
- After two weeks, strain the liquid through a piece of cheesecloth and then pour the propolis tincture into glass amber dropper bottles for use. Store in a cool, dark area (like a cabinet).
Notes
Nutrition facts not available.