Elderberry Syrup
My tried-and-true recipe for homemade elderberry syrup.
Servings: 0
Ingredients
ALWAYS CONSULT WITH A PHYSICIAN BEFORE TAKING ANY HERBAL SUPPLEMENTS, ESPECIALLY IF TAKING AN IMMUNOSUPPRESSANT. DO NOT TAKE WHILE NURSING OR PREGNANT.
- 1 cup dried organic elderberries
- 2-inch piece fresh ginger, peeled and thinly sliced
- 1 cinnamon stick
- 1 tsp whole cloves
- 3 cups fresh, filtered water
- 1 cup raw honey
Instructions
- In a medium saucepan over low-medium heat, add the elderberries, ginger, cinnamon stick, and cloves. Add the water and lightly stir everything to combine. Over medium heat bring to a full boil. Keeping the pot uncovered, lower to a simmer with gentle bubbles. Simmer for 1 hour. The liquid will reduce by half.
- Remove the pot from the heat and strain the liquid through a fine sieve and into a heat-proof bowl or a large measuring cup with a spout, pushing down on the elderberries to help extract extra liquid. Discard the solids. Allow the elderberry liquid to cool completely before adding honey.
- Add the honey to the cooled liquid and mix until well combined. Store in the refrigerator in a glass jar or bottle with a tight lid for up to 12 weeks.
Notes
READ THROUGH ALL THE NOTES FIRST.
Leave the pot uncovered to allow any toxins to escape in the steam and to facilitate reduction.
It's fine to freeze the syrup in freezer safe storage.
ADULTS: As a preventative measure, take 1 tablespoon a day for 3-4 days. At the first sign of cold or flu, take 1 tablespoon three times daily (every 6 hours) for 3-5 days.
CHILDREN 5 or older: (always consult with a physician first): As a preventative measure, take 1 teaspoon a day for 3-4 days. At the first sign of cold or flu, take 1 teaspoon 2 times daily for 3 days.
Do not give this to children under the age of 1 as raw honey can be harmful.
Not recommended for nursing and pregnant women.