Description
Elderberry Syrup is simple to make and tastes so good! Naturally high in immune boosting compounds, elderberries help to strengthen the respiratory system and shorten the duration of colds and the flu. Whip up a batch and keep your family’s immunity strong and healthy throughout the cold season!
Ingredients
Base Recipe
- 1 cup (15 grams) dried elderberries
- 1 tablespoon fresh ginger, chopped (or 1/4 teaspoon dried)
- 1/4 teaspoon black pepper ground or 6 whole peppercorns
- 3 cloves, whole or 1/4 teaspoon ground (optional)
- 2 cups filtered water
- 2 tablespoons apple cider vinegar
- 1/2–1 cup raw honey (adjust to taste)
Instructions
- Place elderberries, ginger, cloves, pepper and water in a sauce pan. Bring to a boil then simmer for 20 minutes, covered.
- Let cool. Strain through a cheese cloth squeezing out all the juice.
- Add apple cider vinegar and honey. Bottle in glass with an air tight lid. Store in the refrigerator for up to 3 months.
Notes
Elderberry syrup works best if you take it at the first tale tell signs of a cold. As the cold and flu season approaches, it is great to have a batch in the fridge for when you first feel those watery eyes, itchy throat, or a drippy nose.
You can freeze the syrup- up to 6 months for optimum potency. Try in ice cube trays for easy portioning, then transfer to a sealed container.
Cooked elderberries are perfectly safe and edible. A word of caution: Raw elderberries and the seeds of elderberries contain a toxic substance that in some people, can induce nausea and vomiting. Stick to just the juice!
Nutrition
- Serving Size: 1 tablespoon
- Calories: 27
- Sugar: 5.8 g
- Sodium: 1.9 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 7.1 g
- Fiber: 0.5 g
- Protein: 0.1 g
- Cholesterol: 0 mg