Begin by using a knife or food processor to break down the passionflower into small pieces. This is to maximise the surface area of the leaves and flowers that is exposed to the alcohol. The more area that is exposed, the more nutritional benefits the alcohol can draw out from the plant. You can use a food processor to make this faster as well.

Add the plant material to a steralised glass jar. Fill the jar ⅓ of the way full with the dried passionflower leaves. If you’re using fresh passionflower, fill the jar about ¾ of the way full. 

Completely cover the plant material with alcohol.

Add the lid and shake the jar to ensure everything is covered in alcohol.

Date and label the jar so you don’t forget what it is. Place it in a cool dark place and leave it sit for 6-8 weeks. Try to remember to shake it a few times a week to keep everything submerged in the alcohol.

After 6-8 weeks, strain it off using cheesecloth, a coffee filter, or a fine mesh strainer. Make sure to completely remove the plant material from the tincture to avoid the tincture going bad more quickly.

Add the tincture to your dropper bottle and date and label the bottle so you don’t mix it up with your other tinctures. 

Store it in a cool, dark place away from direct sunlight. That’s it, enjoy!