Beth’s Kitchen
Cold and flu season has a way of sneaking up on East Tennessee right about the time the leaves turn. And every year, I’d see those little wellness shots and “flu bombs” online going for around $5 apiece, and I’d think: I bet I can make that myself.
So I did my homework, read up on every ingredient, and came up with an all-natural version you can make in one big batch on your stovetop. My family started calling it “Beth Juice,” and the name stuck.
It’s warm, citrusy and spicy, and it makes your whole house smell like a cozy Sunday afternoon. Best of all, you can freeze it in single portions and pull one out whenever someone starts sniffling.
The One Tool You’ll Want: A Stockpot with a Strainer Insert
A large stockpot with a built-in strainer basket makes this recipe so much easier. You simmer everything inside the basket, then lift it out, and most of the mess goes with it.
If you don’t have one, I found a few on Amazon that shoppers rate 4.5 stars or higher. (The one I’m using in the video is a different pot, but any of these will do the job.)
👉 Shop highly rated stockpots with strainers
What Goes Into Beth Juice (and Why)
Each ingredient here has a long history in kitchen remedies, from grandmothers’ recipes to traditional herbal medicine. Here’s what I put in my pot and why I chose it:
(For amount us the picture above for an 8 court pot.
- Oranges – Loaded with vitamin C and bright, sunny flavor. Citrus has been a go-to for generations when someone’s feeling run down.
- Lemons – More vitamin C, plus that clean, tart kick that makes a warm drink feel soothing on a scratchy throat.
- Pineapple – Adds natural sweetness and contains bromelain, an enzyme people have long reached for when a cough hangs on.
- Turmeric root – Known for its anti-inflammatory compounds. A little goes a long way, since turmeric has a strong, earthy flavor (and it will stain your countertop, so watch out!). Tip: a pinch of black pepper helps your body absorb turmeric.
- Fresh ginger – An old-fashioned favorite you’ll find in plenty of traditional cough remedies. It warms you right up and simmers beautifully right in the pot.
- Star anise – A pretty, star-shaped spice used for centuries in traditional Chinese medicine, with a gentle licorice scent. You can find organic whole star anise on Amazon too. 👉 Shop best-selling star anise
- True cinnamon bark (Ceylon) – Warm flavor without the gritty texture of ground cinnamon. Leave it out for anyone with a cinnamon allergy.
- Garlic – Contains a compound studied for its immune-supporting and anti-inflammatory properties. Don’t worry, the citrus and honey balance it out!
- Rosemary – A fragrant herb with anti-inflammatory properties. I like it for that foggy, under-the-weather feeling.
- Mint – Mostly here for taste. It brightens everything up.
- Dried elderberries – Traditionally used to support the immune system. They have a deep, distinct flavor, and they’re the heart of a lot of homemade syrups. 👉 Shop best-selling dried elderberries
- Honey – Stirred in at the end. Local honey is my favorite, because it supports our local beekeepers and tastes like home.
How to Make Beth Juice
1. Simmer it low and slow.
Place all your ingredients in the strainer insert of a large stockpot and cover with water. Bring it up to a gentle boil, then turn it down to a simmer. You don’t want a rolling boil here; a slow simmer keeps the ingredients intact and pulls out all that goodness.
2. Let it rest.
Remove the pot from the heat, cover it with a lid, and let it sit for about 20 minutes to cool and steep.
3. Strain it well.
Lift out the strainer basket, then pour the liquid through a cheesecloth or fine kitchen strainer to catch every last loose bit.
4. Sweeten with honey.
While the liquid is still warm (not hot), stir in your honey to taste. Local honey is my favorite!
5. Store or freeze.
Divide your Beth Juice into glass jars, silicone trays or good old-fashioned ice cube trays and freeze. When you need it, drop a frozen portion right into a mug of hot tea, or into a warm honey bourbon for the grown-ups.
In the video I’m using 4 oz. jelly jars, and they’re the perfect single-serving size.
👉 Shop 4 oz. jelly jars
A Few Friendly Notes Before You Start
- Elderberries must be cooked. Only use dried or properly cooked elderberries. Never eat them raw, and never include the stems or leaves.
- Buy culinary star anise. Make sure it’s Chinese star anise sold as a food spice. Japanese star anise is a look-alike that is not safe to eat.
- No honey for babies. Honey isn’t safe for children under 1 year old.
- Check with your doctor if you’re pregnant, nursing, on blood thinners or other medications, or managing a health condition. Turmeric, garlic and elderberry can interact with some medications.
- Keep the bourbon version for the adults, of course!
Beth Juice is a homemade comfort drink, not a medicine. It isn’t meant to diagnose, treat, cure or prevent any illness. If you’re sick, please see your doctor.
Stay Cozy, Friends
There’s something special about making a big pot of something good for the people you love. I hope Beth Juice becomes a cold-weather tradition in your kitchen like it has in mine.
Make a batch, tag me when you do, and tell me: what’s your family’s go-to remedy when someone’s feeling under the weather? I’d love to hear it in the comments!
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