Tuesday, December 11, 2012

Elderberry Syrup -- The Recipe

The local artisan market went very well and I sold two bottles of my elderberry immunity blend syrup.  I am almost finished with my own syrup, so I figured I should make some more, and by popular demand, share the recipe!

Elderberry Syrup -- Immunity Blend

1/2 c. dried elderberries
3 c. filtered water
2 Tbs roughly chopped ginger
15 whole cloves
2 cinnamon sticks
1 tsp dried and chopped echinacea root**
1 tsp dried and chopped astragalus root**
4 Tbs raw apple cider vinegar
2 c. raw honey

**Both echinacea and astragalus are optional in this syrup as the elderberries do a great job at being antiviral, but they do add some serious immune-boosting properties, and that's why I like to use them!

In a medium-sized pot, add all of the ingredients except for the honey and vinegar.  Slowly bring to a very, very light simmer -- you shouldn't see any little bubbles that are typical of a simmer.  Decocting the herbs in this way preserves their medicinal qualities.  Decoct for approximately 1 hour and then use a potato masher to mash up the contents.  Strain out the plant material and let it cool (it is important that it cools completely so that you don't destroy the beneficial qualities of the raw vinegar and raw honey).  Once cool, add the honey and vinegar and stir to combine.

For adults, take 1 Tbsp every hour when ill. For maintenance, take 1 Tbsp per day.

For children ages 6-12, 2 tsp hourly when ill or 2 tsp daily for maintenance.

For children 2-5, 1 tsp hourly when ill or 1 tsp daily for maintenance.



Alan said...

Thanks for posting the recipe, I was interested in your technique. I do it differently but I like the vinegar instead of the alcohol I use.
PS check your e-mail

Tiffany said...

You're welcome! I would love to learn your recipe as well! You should write a post. :)Email checked and replied!

Jaclynn said...

Yum! Did you know that elderberries grow around Bodie? My coworker collects them every year to dry and make tea and whatnot. I actually got to eat some straight off the plant this summer - they're like little, unripe blueberries - tart and delicious!

Tiffany said...

I didn't know that -- I do know that there are lots of varieties that grow all over the globe though, so it doesn't surprise me. In MI we have canadensis species.

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