If you have never tried or heard of elderberry syrup, you’re not alone. Most people don’t hear much about it until they need it. Elderberries are these tiny bluish black or red berries that grow on an elder tree or shrub. They are PACKED with potent antioxidants, as well as, vitamins that help keep you healthy, and give you a boost when you’re not feeling too great. I like thinking of them as wise berries that do many good things for your body such as protecting your heart, keeping inflammation on check, and boosting your immune system. I like making this syrup when Autumn slowly dances its way in. Temperatures change and get cooler and elderberry syrup swoops in like a caring grandmother giving you a sweet, warm hug.
It really feels good to make this and know that you have a natural cold and flu remedy on hand, should you or your family need it. It works great for kids too! Just don’t give it to children under 2 since there is honey in the recipe. If you do want to make this for children under 2, swap the honey for maple syrup and you can give it to children under 2. (Just make sure your children are not allergic to any of the other ingredients in this recipe) I’ve been making it for years and will continue to do so considering the numerous health benefits elderberry provides! It takes a bit of time to brew, but most of it will be letting it simmer. I hope this gives you a sense of empowerment when time comes and you want to use a natural remedy. You don’t have to be an herbalist to make healthy remedies, just a few good recipes. 🙂 At the onset of feeling sick or needing a immunity boost, adults can take 1 tablespoon every 3 hours.
|Cook Time: 1 1/2 hours||Prep Time: 30 minutes|
|Serves: approximately 3 cups (serving size 1 tbs)||Total Time: 2hrs|
1 cup dried elderberries
6 cups filtered water
1 1/2 tbsp whole cloves
1 tbsp fresh ginger (grated)
1 1/4 cups honey
1. In a large saucepan, add water and elderberries and bring to a boil.
2. Once it starts boiling, lower the heat to medium and let is simmer for about 30 minutes.
3. Turn heat off and strain the elderberries by carefully emptying onto another pot with a metal sieve on top. Use a fork and mash the berries through the metal sieve until the liquid from berries are extracted. Discard the mashed berries.
4. Return the elderberry to the stove and bring to a slow simmer on medium heat.
5. Add cloves, and grated ginger, and let it simmer slowly for about 1 hour. (Your liquid will be reduced at this point.)
6. Turn heat of and let the syrup cool to room temperature. Add honey and gently stir. Store in the refrigerator in glass bottles (these are perfect for it) with a tight lid. Using a funnel will make pouring into these bottles easier.
*Appropriately cooked elderberry syrup can be stored in the refrigerator for up to 6 months.
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