The winter season is upon us, which means cold and flu season. Elderberries are a superfood rich in antioxidants. Not only can elderberry provide cold/flu relief, but it is also believed to help reduce sinus infection symptoms, lower blood sugar, promote regularity, ease allergies, and support skin health (it’s content of antioxidants and vitamin A makes it fantastic for skin)!
So why make Elderberry from home when you could just buy it from the store? Great question! Many Elderberry syrups bought from the store are made with added ingredients, fillers, and preservatives. Often, they contain added refined sugar, high fructose corn syrup, and MSG. Who needs that when you’re fighting a cold?
Here is a favorite recipe of mine to make your own from home so you don’t have to worry about what’s in it. You can store this elderberry syrup in a mason jar in the fridge (or make large batches and keep in the freezer as long as its used within 90 days).
4 cups cold, distilled water
1 1/2 cup dried elderberries (or 2 cups fresh or frozen)
2 Tbsp ginger (grated)
One organic sweet cinnamon stick or one tsp cinnamon
½ tsp ground cloves
1 1/4 cup raw honey
How To Make it:
In a medium saucepan bring all ingredients except the honey to a boil. Reduce heat and allow to simmer for 30-40 minutes or until the liquid has reduced by almost half. Remove from heat and allow to steep for 1 hour. Allow to cool enough to handle.
Strain the berries through a sieve lined with cheesecloth (be sure to squeeze out excess liquid). Compost the elderberries and let the liquid cool to lukewarm. When it is no longer hot, add the honey and stir well. When the honey is well incorporated, pour the syrup into a 16 ounce sterilized glass mason jar.
Kids (over 1 year of age): take 1 teaspoon per day
Adults: take 1 Tablespoon per day
Have you made this recipe? Let us know how you enjoyed it by tagging us on instagram @bambuearth