It wasn’t until I moved to the Seattle area almost four years ago that I learned about elderberry syrup. At first, I thought it was a new flavor of syrup to pour over your pancakes. But I was quickly informed it’s a medicinal syrup used to help prevent AND treat cold/flu symptoms.
Elderberries naturally contain A, B, and C and stimulate the immune system. The black elderberry
variety has been shown to help avoid cold/flu-like illnesses and speed up recovery time.
The other ingredients in the recipe like ginger, cinnamon and honey are immune-boosting powerhouses, too. Combine all these ingredients together and you get a natural, homemade formula that’ll make your immune system do the happy dance.
I’ve seen several types of elderberry syrup pop up in local stores over the past couple years. But, if you want to save money and have control over where the elderberries and other ingredients come from, I suggest this easy recipe. *I used this recipe the past few years and have been told it’s a bit weaker than over-the-counter brands, so you might consider doubling the dosage.
Elderberry Syrup
(recipe adapted from Wellness Mama)
Ingredients
- 2/3 cup dried black elderberries (I ordered from Mountain Rose Herbs)
- 3½ cups water (I prefer distilled as the recipe will last longer)
- 2 TBSP fresh or dried ginger root (opt for fresh if possible)
- 1 tsp cinnamon powder
- ½ tsp cloves
- 1 cup raw honey (If you’re local, I suggest purchasing from Bees in the ‘Burbs)
Instructions
- Pour water into saucepan and add elderberries, ginger, cinnamon, and cloves.
- Bring to a boil. Cover and reduce to a simmer for 45-60 minutes until liquid has reduced by half.
- Remove from heat and let cool.
- Mash the berries (if using fresh or frozen) using a spoon.
- Pour through a strainer into a glass jar or bowl.
- Discard the elderberries and let the liquid cool to lukewarm.
- When it is no longer hot, add the honey and mix well.
- When the honey is well mixed into the elderberry mixture, pour the syrup into a 16 ounce glass bottle or jar.
- Store in fridge and take 1 tsp. to 1tbsp. daily for a healthy immune boost.