Have you ever seen a drunken raisin?
While they can be belligerent as hell, their value far overweighs their shortcomings.
Drunken raisins, otherwise known as gin & raisins or gin soaked raisins are a totally natural way to help relieve arthritic pain and other body aches. And they really work!
The formula is simple! 1 box of California Golden Raisins and Gin.
I’ll explain why I have three varieties of gin shown here in a minute.
So, just how can this odd couple actually work together to help you feel good? And where did this idea start?
My research shows that Paul Harvey (radio personality) first touted the magic of drunken raisins in the early 1990′s. Since then, Good Morning America featured the dynamic duo on a show called, “Home remedies that really work…but we don’t know why.”
I’m not sure who first combined these two ingredients, but after it’s debut on Paul Harvey, people began mixing up their own batches and telling their friends, who in turn told their friends, and so on, and so on.
My Mom overheard a discussion some twenty years ago in a restaurant and has been faithfully eating a spoonful of these magic bullets every day to relieve the severe pain she had in her neck/shoulder area after a car accident she had been in a few years before.
Mom SWEARS by this formula and brings a batch (in a peanut butter jar) with her when she travels to mine and Jessica’s homes for her annual visits.
Some say it’s the juniper in the gin. Others suggest that it’s the medicinal powers of the golden raisin, and YES, you have to use the GOLDEN raisin in this mix.
I personally think it’s the combination of all of that, plus the positive energy and intention of taking the raisins to relieve aches and pains.
Are you ready to try them out? I have to tell you that I DON’T LIKE GIN! But, I love the taste of the raisins once they’ve plumped up, absorbed the gin and have gotten a bit sweet and syrupy. YUM.
OK, let’s make a batch together.
First, you’ll need 1 full box of the raisins.
Place them in a shallow bowl that has a lid.
Now, you’re going to pour gin right up to the level of the raisins. Don’t cover them with the liquid, just add enough to have the liquid come up to the top row of raisins.
The reason I’ve shown three different varieties (and price points) of gin in the picture above, is because some folks (Mom included) prefer CHEAP gin and think it makes the raisins taste sweeter. We (hubby and I) like to use a medium or high grade of gin because we don’t mind that KICK that we get when we eat our raisins.
Now, it’s going to take 1 week for your raisins to soak up your gin and be ready to eat. Here’s what I do. I have an apothecary jar that holds my “ready” batch. When it begins to get low, I start another batch and put a post-it note on the top with the date they’ll be ready.
When the batch in the shallow bowl is ready, I’ll dump it into the apothecary jar and mix them together. They can sit right on the counter. They do not need refrigeration.
Each day, take a clean spoon and scoop out 9-12 raisins. You don’t have to count them, this is not an exact science! Just use a teaspoon and make it heaping.
Eat them in the morning (but your breath might smell like booze…oops!), or at night. Anytime of the day is fine. Just remember to dip in each day.
It might take 4-6 weeks to really start feeling the benefits of the drunken raisins, but it’s worth the wait.
For me? I’ve got some stubborn issues I’m working with in the hip and psoas region and I need a TABLESPOON at a time. I’ve just begun taking them religiously and am loving every bite.
We take our “medicine” right after dinner and it often takes the place of dessert!
Give these little wonders a try! It can’t hurt!number of view: 19157