Elderberry Syrup Recipe
If there is one thing that I make every August, it’s Elderberry syrup. I make a large batch at the turn of the seasons and store it in bottles in my fridge to last the season.
One tablespoon is all that is needed to keep our immune systems operating in full force. There were many years of the classic September cold season sweeping though our house after the first week of school began. Now I start the kids at the end of their summer break with a tablespoon of the syrup every day and ever since it has been smooth sailing from the cold and flu season.
I usually run out by January so I make another batch and then we are set through the cold months.
If I feel a tickle in my throat I immediately take a shot of the syrup and I’m good. I also make sure that everyone in the house takes some too, just for safe measure.
This syrup is absolutely delicious. My children all love the taste of it and usually ask for seconds which I happily give to them.
It is easy to make and lasts for 3 months in the fridge. But I have found a bottle that has been in my fridge for 6 months to be perfectly fine too.
Healing power of Elderberry
Boost the immune system
Fight and protect against bacterial infections
Fight and protect against viral infections
Reduce the symptoms and duration of a cold or the flu
helps clear sinus infections
has natural diuretic effects and promotes bowel movements
anti-inflammatory properties
anti-carcinogenic properties
eases symptoms of allergies
high in antioxidants
high in vitamin A, which makes it great for healthy skin
Homemade Elderberry Syrup Recipe
For adults, take 1 tablespoon daily and for children, 1 teaspoon daily. If you or your children are experiencing sickness or feel something coming on, that dose should be repeated four times daily.
*not for children under 1 years of age due to the honey.
3/4 cup dried elderberries
3 cups water
1 cinnamon stick
4 whole cloves
1 tablespoon fresh ginger or 1 teaspoon dried ginger
1 cup raw honey
INSTRUCTIONS
In a large pot, bring the elderberries, water, cinnamon, cloves, and ginger to a boil.
Reduce the heat, cover, and simmer until the liquid has reduced by half, about 40-45 minutes.
Allow the liquid to cool, and then drain the liquid using a fine mesh strainer or cheese cloth.
Press all liquid out of the berries using the back of a wooden spoon.
Add the raw honey and mix well.
Store in an airtight glass container in the refrigerator for up to three months (longer is fine, it can start tasting slightly fermented, it won’t harm you. If you need the medicine, take it)
