Collect your chosen herbs (e.g., anise seed, fennel seed, coriander seeds).

Prepare your solvent (vodka, brandy, or glycerin for non-alcoholic versions).

Choose a sweetener (honey, simple syrup, or maple syrup).

Ensure you have a clean glass jar with a tight-fitting lid, a fine-mesh strainer, cheesecloth, and bottles for storage.

Place the measured herbs into the glass jar.

Pour the alcohol (or glycerin) over the herbs, ensuring they are fully submerged.

Seal the jar tightly with the lid.

Store the jar in a cool, dark place for 2–4 weeks.

Shake the jar gently every few days to encourage extraction and mixing.

After the infusion period, strain the liquid through a fine-mesh strainer lined with cheesecloth into a clean bowl or jug.

Squeeze the cheesecloth to extract all the liquid from the herbs.

If using simple syrup, combine equal parts sugar and water in a saucepan. Heat until the sugar dissolves, then cool completely.

Alternatively, use honey or maple syrup as-is for a natural sweetener in your love cordial.

Combine the strained herbal infusion with your chosen sweetener.

Start with a 1:1 ratio of infusion to sweetener, adjusting to taste. Stir thoroughly to ensure even mixing.

Pour the finished cordial into clean, sterilized bottles.

Seal tightly and label with the date and ingredients.

Store in a cool, dark place. Refrigerate after opening for longer shelf life.

Serve in small doses (about 1 ounce) neat, diluted in water, or added to sparkling water or tea.

Use daily as a digestive tonic or occasional treat, as suggested by herbalist Kami McBride.