I’ll admit that I’m a little late jumping on the wagon with elderberry syrup for the simple reason that I have several different “tools” in my bag. But during a recent bout of flu-like symptoms that ran through our family, I decided to try out this all natural remedy.
But first, a little about the elderberry itself.
I’m sure that like me, you’ve assumed that elderberries are like most berries (think blueberries, strawberries, raspberries, etc)- they are healthy for you! But what is it that makes these berries different?
Well, first of all, they are poisonous if you don’t cook them first. (If you remember nothing else about elderberries, remember to NOT eat them raw).
Elderberries are the fruit of a flowering plant (you can actually make a tea and wine from the flowers themselves). They are a very dark blue and have a tart but sweet flavor which makes them perfect for making things like syrups, jams or a dessert sauce (over vanilla ice cream or cheesecake…yum!).
In addition to making yummy goodies, these berries are known to also help with
- boosting the immune system
- lowering blood sugar
- helping with digestion.
You can certainly purchase elderberry syrup, but it is so simple to make your own for a fraction of the cost. A simple search of the internet will yield many recipes variations, but the basics are to simmer the berries in water with ginger, clove and a cinnamon stick. After simmering, allow to cool a bit and add raw honey. That’s it.
Doses vary from ½ tsp to 1 tsp for kids to ½ Tbsp to 1 Tbsp for adults once a day. If a cold or flu-like symptoms strikes, take it every 2-3 hours instead of once a day until symptoms disappear.
The recipe below makes 1 Quart. I like to make small batches because there is no preservative. That means, use it up quickly.
Elderberry Syrup Recipe
2/3 cup dried elderberries
3 & 1/2 cups of water
2 Tablespoons of fresh or dried ginger root
1 small cinnamon stick (or 1 teaspoon dried cinnamon)
1/2 teaspoon dried cloves
1 cup raw honey
1.) Combine all ingredients EXCEPT the honey, into a saucepan.
2.) Bring to a boil. Then cover and simmer for 45-60 minutes (or until the liquid has reduced by half)
3.) Remove from heat and mash the berries.
4.) Strain the liquid and discard the berries, ginger root and cinnamon stick.
5.) Allow the liquid to cool until it is lukewarm.
6.) Pour into a clean glass jar and add honey.
Store in the refrigerator and use within 7 days.
That’s it! Easy peasy.