Learn tp make broccoli tincture!

Ingredients

• 750 mL Filtered Water (room temperature, preferably filtered)
• 28 g Broccoli Florets and Stems (fresh, cut into rice‑size pieces; include stems for extra fiber)

Instructions

1. Prepare Broccoli

   Wash the broccoli, then cut the florets and stems into rice‑size pieces (about 1‑2 mm).

   Time: PT10M

2. Arrange on Foil

   Line the baking pan with a sheet of aluminum foil and spread the chopped broccoli in a single layer, avoiding clumps.

   Time: PT5M

3. Roast Broccoli

   Pre‑heat the oven to 235°F (113°C). Place the pan in the oven and roast for 38 minutes, setting a timer.

   Time: PT38M

   Temperature: 235°F

4. Cool and Bag

   Remove the pan, let the roasted broccoli cool for about 10 minutes, then transfer it to a Ziploc bag, squeezing out excess air.

   Time: PT10M

5. Freeze with Water

   Place the bag of roasted broccoli in a freezer‑safe container, pour the 750 mL of water over it, seal, and freeze for 24 hours.

   Time: PT24H

6. Thaw and Shake

   After 24 hours, remove the container from the freezer. Using a funnel, pour the chilled broccoli‑water mixture into a mason jar, seal the lid, and shake vigorously for 10 seconds.

   Time: PT2M

7. Freeze‑Shake Cycle

   Return the jar to the freezer for 5 minutes, then remove and shake again. Repeat this freeze‑shake cycle 5‑6 times total.

   Time: PT5M

8. Strain the Tincture

   Place a coffee filter (or fine mesh strainer) over a clean container and pour the mixture through, pressing the solids to extract all liquid.

   Time: PT5M

9. Store the Broccoli Tincture

   Transfer the strained liquid into a clean glass bottle, seal tightly, and refrigerate. Use within 5 days or freeze for longer storage.

   Time: PT2M

Nutrition Facts

Calories

6

Protein

0.5 g

Carbohydrates

1 g

Fat

0 g

Fiber

0.5 g