I have a new ingredient obsession, and it’s the elderberry.
Elderberries have a long history in European medicine as a remedy for flu and cold symptoms. They contain high levels of antioxidants, Vitamins A, B, and C, potassium, and calcium. When combined with other healing herbs and raw honey, elderberry syrup is formed. You can take it to ward off cold and flu symptoms during those icky months, or use it in foods (drizzling it over yogurt or ice cream) to enjoy its flavor and immune boosting properties.
I love making this syrup. It’s so much cheaper than the over the counter versions, and tastes like pie. Seriously, whenever I cook it up, Tim thinks I’m making a berry pie. And I just love that. Food is medicine.
Homemade Elderberry Syrup
- 1c. Elderberries (dried)
- 4c. water
- 1 tsp. cinnamon
- 1 tsp whole cloves
- 2 tbsp. fresh ginger, chopped
- 1c. raw honey (try to buy from a local beekeeper!)
Combine the elderberries, water, cinnamon, cloves, and ginger in a saucepan. Do not add the honey! Bring the mixture to a boil, reduce heat and let simmer until it is reduced by half and has a syrupy texture (about 30-45 mins).
Strain berry mixture, being sure to smash the berries down to release all the juice. Compost the berries.
Let the strained liquid cool to room temperature, and then stir in the honey. Now you’ve made your syrup! Store the syrup in the fridge, and it will last up to 2 months.
Take 2-3 times a week to boost your immunity. Adult dosage is 1 tbsp, and child dosage is 1 tsp. If experiencing flu symptoms, take a normal dose every 2-3 hours.