A delicious antiviral elixir packed with antioxidants and immune boosting properties!
Elderberry
Fruit
Sambucus nigra L. ssp. canadensis (L.) R. Bolli
* High in Vitamin C
* High Antioxidant Power
* Has Antiviral properties
* Promotes Heart Health
* Lowers Inflammation and Stress
* Boosts Your Immune System
* Good for Respiratory and Lung Health
* Eases Sore Throat and Cough
* Good for Blood Sugar Management
Syrup Recipe
*Based on a recipe by herbalist Rosemary Gladstar
Makes about 40 oz of syrup
Active Time: 1 hour
Ingredients
4 cups dried organic elderberries
8 cups cold water (distilled, purified, or spring water works best)
2-3 tbsp organic raw grated ginger root
2 organic sweet cinnamon sticks
1/2 tsp cloves (whole or powdered)
16-24 oz raw, local honey (or organic maple syrup or agave for a vegan/infant-friendly recipe)
Instructions
1. Combine elderberries and cold water in pot and begin to simmer the mixture.
2. When elderberries and water have begun to simmer, add ginger, cinnamon, and cloves.
3. Continue to simmer the mixture uncovered until it has reduced to about half its original volume, between 30 to 60 minutes. As berries hydrate, press them against the side of the pot with the back of a spoon to squeeze out the juice.
4. When liquid has reduced to half its original volume, strain berries and herbs using a strainer overlaid with doubled cheesecloth or undyed cotton muslin bag and squeeze out liquid (careful, liquid will likely still be hot!).
Use disposable gloves for this part if you don’t want to stain your hands! Discard used herbs in compost or save to make an elderberry tincture.
5. Once liquid has cooled to just above room temperature, add honey and stir to incorporate.
Add equal parts honey to liquid to preserve for three months in the refrigerator. If using 3/4 amount of honey to liquid, syrup will stay for 6 weeks in the refrigerator.
Bottle in sterilized glass mason jars and store in the refrigerator.