Probiotic Mineralized Fruit Liqueur

Probiotic Mineralized Fruit Liqueur

Robert CassarFerments, Intermediate, Intestines and Gut Wall, Rejuvenation and Detox Drinks 3 Comments

I am going to show you how I make a great tasting and powerful “Live” Probiotic Mineralized Liqueur/Alcohol. This brew is made to drink as a mineralized tonic, and also supports the removal of parasitic creatures that live in the intestinal tract.

Instead of drinking a toxic alcoholic beverage again, you can now make your own healthy “Fruit Liqueur” which is better for you than any other alcoholic beverage you can purchase. We are going to transform regular, over the counter alcohol, into a “Probiotic Mineralized Fermented Fruit Liqueur Tonic”.

This Fruit Liqueur Alcohol Recipe is very easy to make by just adding a variety of ionic minerals, spices, silica and other ingredients.

I like to start with a very clean alcohol, such as a 3-5 times Distilled Vodka, for the base, because it is the cleanest commercially sold alcohol I can find. Most alcohol we buy commercially for consumption are very toxic with a host of chemicals such as Glyphosate, Pesticides, Insecticides, Fungicides and are usually void of nutrients, minerals and vitamins. Always be careful buying beer, wine, spirits and mixes etc. because most of them are loaded with chemicals and impurities.

Try to always get a 3-5 times Distilled Vodka or organic if possible. You can use any type of alcohol with this recipe. Red Wine, Rum, Vodka are some of my favorites to use, and again I use only organic whenever I can.

Please read: Glyphosate Found in 19 of 20 Beers and Wines Tested

Is Vodka Better The More It Is Distilled?

What makes triple distilled vodka better than single distilled? The quick and dirty answer is that the three (or more) distillations remove more of the impurities in the spirit than a single distillation does, and leads to a cleaner flavor. And with less impurities, the taste is perceived to be better, perhaps cleaner.” – source: What makes triple distilled vodka better than single distilled?

What Chemicals Are In Alcohol?

The type of alcohol in alcoholic drinks we drink is a chemical called ethanol.To make alcohol, you need to put grains, fruits or vegetables through a process called fermentation (when yeast or bacteria react with the sugars in food – the by-products are ethanol and carbon dioxide) – source: What is alcohol? Ingredients, chemicals and manufacture.

Probiotic Mineralized Fruit Liqueur Recipe

This recipe can be made in so many ways. This is the way I find tastes best and is the easiest to make successfully.

First, fill a 32oz Mason Jar with any type of fruit. I use litchi fruit from our trees for this recipe. You can use just one type of fruit of mix it up with sweet fruits like Bananas, Mangos, Apples, Berries, Peaches, Pears, Dates, Pineapple, etc. The sweeter the fruit is the better the fermentation works.

If the fruit is not sweet, I always add 1 Tbsp of Organic Sugar for the bacteria to feed on in order to make more alcohol. The fermenting microbes need sugar to replicate, thus increasing the power or strength of the alcohol.

Add the following:

~ Once you have added all of your ingredients in the Mason jar – Now it’s time to add the Vodka / Wine / Rum / Whisky / Gin or whatever alcohol you like to the top of the jar.

If you can, always use organic because most of the alcohols are loaded with herbicides, fungicides, nitrates and various chemicals in the growing of plants that go into the alcohol when fermenting.

I like to use “Organic Vodka Triple Distilled” or you may want to use the Costco-Kirkland brand – 6 times distilled – It’s not organic but it has been distilled for purity 6 times. Clear alcohol is much less toxic than the tinted alcohol or dyed alcohol sold in stores for consumption.

Optional: I like to add ½-¾ tsp of Green Stevia or 10-20 drops of Liquid Stevia drops to add to the sweetness.You can also add Organic Stevia Powder, or drops, after you have brewed it a few weeks if you like to add to the sweetness.

You can also cut up 1 Organic Hot Chilli Pepper or ⅛-¼ tsp of Organic Cayenne into small pieces, which will make the recipe very spicy. So, if you add a chili, only throw it in whole chili and not sliced up in pieces, if not the liqueur may become too hot and spicy.

Personally, I like to let this recipe brew at room temperature on the kitchen counter for at least a few weeks, to make sure all of the fruit has been fermented and processed by the alcohol, bacteria, minerals and sugar.

This recipe is preserved by the fermentation and alcohol, and can be stored in the refrigerator or on the kitchen counter for years.

Drinking Your Probiotic Mineralized Fruit Liqueur.

Once the fruit liqueur has been fermented for several weeks, taste your liqueur to see if it needs sweetening. I like to use zero calorie stevia for adding a sweet touch if you need it. You can also use honey to sweeten it by adding ½-1 tsp of honey per oz, or to taste.

For social gatherings I like to add 1 oz of carbonated soda to 1 oz of this recipe when serving it, cold or on ice, to give the tonic a super carbonated base.

If you want to use this recipe for more of a therapy, or intestinal tonic, I would not add any of the carbonated soda. I will have approx. 1 oz shot of the pure fruit liqueur, always on an empty stomach.

I personally never mix alcohol with my meals, because of the intestinal irritability and non-digestive side effects.

As a tonic it is much better to have 1 oz at least 30-60 minutes before you eat. Fasting from food for 6-12 hours before is best, so the intestinal tract is less impacted with food debris. The fruit and sugar will make the alcohol more potent so be careful not to overindulge.

Recommended Courses and Categories: Vodka Mineralized Elixirs, Ferments, Morning Snack Ideas and Mineralized Drinks and Retreat Interviews.

Hope you enjoy this “Probiotic Mineralized Fruit Liqueur” Video Course :))

Dr. Robert

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Comments 3

      1. Aloha Colin,
        It is ok to consume the fruit after you have made a fruit probiotic ferment. The fruit will be slightly digested since the probiotics are fermenting and consuming the fruit sugars for their energy source. If you consume a lot of the fruit in the ferment then you are taking away their food source. The fruit ferments are not likely to become very alcoholic, it is possible since making beer and wine is essentially the same fermentative process, but this liquid from a probiotic fruit ferment is the vital fluid to consume.

        In health,
        Dr. Bryce

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