Elderberry syrup is very easy to make at home and is a wonderful and tasty way to keep your immune system strong during the winter months or whenever viruses start making the rounds. It can be taken as a daily preventative dose or the dose can be increased during illness or after exposure to help you fight off the nasties. It only takes about an hour to make, costs about $3 for a quart or so and lasts for up to six months in the fridge. Take a teaspoon to a Tablespoon daily for preventative measures and up to a Tablespoon every hour during an illness, until symptoms subside or for the first 24 hours after an exposure to a virus or a bacterial infection. *NOTE*This is not meant to be a substitute for medical advice or treatment. If you or a family member are ill, please follow standard precautions and all advice given to you by your health care professional.
3 1/2 cups water
2/3 cup dried elderberries
about 1-2 inches fresh ginger root, cut up
1- 1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 cup raw honey
1/4-1/2 cup organic apple cider vinegar (optional, but adds immune boosting benefits)
Add all but honey and ACV to pot and bring to a boil, cover with lid and reduce to a simmer for 45 minutes to 1 hour. Strain off liquid into a bowl and discard berries, herbs and ginger. Cool in fridge for an hour or so, then add honey and ACV, if using. Store in a glass jar with a lid, in fridge. Keeps for up to six months. Take a teaspoon to a Tablespoon daily for preventative use or a Tablespoon an hour when ill until symptoms subside.
Adding other herbs, such as 1/2 teaspoon to 1 teaspoon of lavender, thyme, rosemary, sage and/or peppercorns will strengthen the immune boosting properties of this syrup as well. Just add them into the water when you first put the berries on to boil and strain them off with the berries when done.