Schisandra Berries (Schisandra chinensis)
Its Chinese name means "five-flavor fruit" because it is salty, sweet, sour, bitter, and warm -- all at the same time!
To make a simple Schisandra syrup: soak the berries in vegetable glycerin for 1 month (using a sterilized glass jar and keeping it out of sunlight in a dry place), then strain.*
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.