Flu season is upon us and I’m seeing this time of year from a different perspective now that we have a 19-mos. old in the house. Last year’s memories of the long nights staying up with a sick baby are still fully ingrained in my mind and so I’m being as proactive as possible to minimize colds in our home.
Some months ago, I came across a simple recipe for Elderberry syrup, promising immune-boosting powers and natural remedies to fight against the flu- I’m a huge fan.
I made two batches in early September and have been giving spoonfuls to everyone in the house (and possibly all visiting family :)). Needless to say, it’s been a huge hit. Even Baby A asks for more after her teaspoon dose every morning.
Elderberry syrup has long been known to have immune boosting properties and is filled with Vitamin C, Vitamin A, antioxidants, along with anti-inflammatory and antiviral properties. Best of all, it is seriously simple to make.
For the first batch, I poured the syrup into a regular glass bottle. We went through it quickly enough that I didn’t worry about having a dark apothecary bottle. (It is recommended that the syrup be stored in a dark bottle in the refrigerator)
½ cup dried elderberries
3 cups water
1 cup raw honey
1 cinnamon stick
*Consider also adding 2 tablespoons fresh ginger root (might be too strong for some)
1. Add berries, cinnamon, cloves, (ginger if using), and water in a saucepan. Bring ingredients to a boil.
2. Reduce heat and simmer for 30-40 minutes until the syrup begins to thicken, and liquid is reduced.
3. Remove from heat and strain liquid through a sieve.
4. Smash berries with a spoon to squeeze out all juices. Discard berries and spices.
5. Allow liquid to cool completely.
6. Mix in raw honey to cooled liquid and stir until honey is dissolved.
7. Pour syrup into dark glass apothecary bottles and refrigerate.
Take daily to ward off germs.
Adults: 1 tablespoon daily
Kids: 1 teaspoon daily
Printable version: Elderberry Syrup