Page 38 of Elemental Love (Warlocks #1)

A gatha, Evrain’s grandma here. I’m a cantankerous old witch at the best of times and I mean the witch part of that literally. I do however, know how to brew up a potion.

You may recall that when my grandson came into his power on his twenty-first birthday, Evrain felt a little…

queasy. To be expected, all things considered.

Turning into a powerful warlock plays havoc with your insides.

Anyway, I digress. In case you ever find yourself in similar circumstances, here is the recipe for the tea I gave him.

It’s great for settling the stomach. I’ve also included instructions for making sloe gin, which Evrain seemed to find even more soothing.

Naughty boy…he takes after his miscreant godfather, Gregory.

RECIPE

Butterbur, chamomile and ginger root tea.

Ingredients

·1 tsp dried chamomile flowers

·1 tsp fresh ginger root, thinly sliced

·⒈／⒉ tsp dried butterbur root or leaves

·2 cups water

·Optional: honey or lemon for taste

Instructions

1.Bring 2 cups of water to a gentle boil.

2.Add chamomile, ginger, and butterbur to the pot.

3.Reduce heat and simmer for 5–10 minutes.

4.Turn off heat and let the tea steep for another 5 minutes.

5.Strain into a mug. Add honey or lemon if desired.

Butterbur Safety Note

Butterbur contains pyrrolizidine alkaloids (PAs), which can be toxic to the liver. Always use PA-free butterbur products from reputable sources.

RECIPE

Sloe gin

Sloe gin is a rich, ruby-red liqueur made by steeping sloe berries (from blackthorn bushes) in gin with sugar.

Ingredients

·500g ripe sloe berries (picked after the first frost or frozen overnight)

·250g caster sugar (adjust to taste)

·70cl bottle of good-quality gin

·1 large sterilized jar with a tight-fitting lid

Instructions

1.Wash the berries thoroughly and remove any stems or leaves. Freeze them for 24–48 hours to split the skins (mimics frost and helps release juices).

2.Add the frozen sloes to your jar. Pour in the sugar, then top with gin. Seal the jar and give it a gentle shake.

3.Store the jar in a cool, dark place. Shake it every few days for the first week, then once a week for 2–3 months.

4.Once infused, strain the liquid through a muslin cloth or fine sieve into clean bottles. Label and seal.

5.You can drink it right away, but it improves with age. Many let it mature for up to a year!