Easy Homemade Elderberry Syrup
It’s that time of year again. The time when it seems like many people are getting sick. We try to maintain health year round with healthy eating, supplementing, sipping on bone broth or using various essential oils, but viruses can still make their way into the most prepared homes.
When this happens, we like to combat it with doses of elderberry syrup. While it may not bring instant relief for everyone, it sure does cut down on the length of the virus or illness.
This recipe is super simple and doesn’t take very long to make. It is recommended to use organic and pure ingredients. I usually order mine from either Mountain Rose Herbs or through Amazon. Here’s an organic elderberry that I have used in the past. This recipe also contains honey, so it is not recommended for young children.
**Please consult with your physician if you have any questions or concerns or before beginning any natural, herbal treatments. Herbal treatments have not been evaluated by the fda and are not intended to treat, cure or prevent disease… but they sure do work for us.
We take a small amount during the cooler months and when germs seem to be the most widely spread. It also helps us to take a couple of tablespoons through the day when we feel an illness coming on or need an immune booster.
There are many benefits to taking elderberry syrup – it is high in vitamins A, B & C, Anti-Inflammatory, great taste, toddler and husband approved (wink wink), helps treat cold & flu, has antiviral properties, is high in Potassium, and is easy to make!
I have sampled many recipes over the years and altered many of them into this one that my family uses today. I include raw, natural honey to give it more health and cold fighting properties, as well as a nice and pleasant taste.
- 2 cups of whole organic elderberry (I use this one)
- 6 cups of filtered water
- About 2 inches of fresh ginger, sliced
- 2 sticks of cinnamon
- 2 cups of raw, local honey
- Totally optional, but sometimes I’ll add a little more organic ground ginger and cinnamon to taste.
- Add elderberries, ginger, cinnamon sticks and water to a large pot; bring to a boil. Immediately reduce heat to a simmer. Partially cover with a lid and allow to simmer for approximately 30-40 minutes. Or until the liquid has reduced by half.
- Strain out the liquid into a large bowl. I usually use a sieve, but you can use a cheesecloth over a strainer. Whatever works best for you. Discard elderberries, ginger and cinnamon sticks.
- Add honey to your syrup and the ground spices if you’re using it. Mix well.
- Pour into glass mason jars or something similar for storage (glass is best). Store in the fridge.
- This can be kept for a couple of months, but should be used up within three.
- Use 1-2 tablespoons several times a day whenever you feel like you need immune support.
That’s it, easy peasy.
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