Elderberry syrup is a great immune booster during those wonderful cold and flu months! We have been using it and love it! It helps to shorten an illness when you’re sick as well!! The great thing about making your own is you can tweak it to what your family needs! If your family can handle some heat you can add some cayenne or paprika. Sadly my kids can not lol but that’s ok! I tailored it to them! This is the recipe I used below! A good friend Crystn Haun passed it on to me and I hope to use it for a long time!
Elderberry syrup has so many amazing benefits to it! Honey is antiviral anti microbial and antibacterial! Honey contains natural properties to kill influenza germs as well. Ginger sooths sore throats, it’s antimicrobial, and anti inflammatory, immune boosting in addition it is an antioxidant (antioxidants fight free radicals which can cause cell damage and illness). Elderberries are high in vitamin c which is great when you’re sick! They are antioxidants and anti-inflammatory! They promote heart health and they can also help reduce inflammation and stress! They are good for your respiratory system and well as a big immune booster!! They are high in fiber and they help with skin! They contain vitamin A and iron as well! If that isn’t enough to convince you to try elderberry syrup I don’t know what is!! It is definitely a great item to have in your arsenal!
Recipe:
Recipe:
- 1 C dried elderberry (for those local I got mine at Millers natural food store. If you aren’t local look for a local mom pop wellness store. Same for honey!)
- 4 cups water
- 1 tsp cinnamon or 1 cinnamon stick
- 1tsp ground ginger
- 1C raw honey or maple syrup
- 1 tsp clover (optional! We didn’t add it cause my kids are not a fan)
Instructions:
- Add everything except honey to large pot, boil then reduce to medium low heat and simmer about 45 mins
- Remove from heat and allow to cool but not too cool (if it’s too hot it takes away some of the good honey properties, but if it’s too cool the honey won’t mix in well)
- Pour thru a strainer into a glass bowl
- Add in honey and mix well.
- Pour into mason jars. Can be refrigerated for 3 months or frozen for 6 months. Makes about 4 pint sized mason jars.