If there were only one herbal recipe I could encourage people to make at home, it would be Elderberry Syrup. It’s simple, delicious, versatile and an incredibly beneficial ally for the immune system.
Elderberries fire up the immune system powered by plenty of vitamins A and C, iron and antioxidants. It can be taken daily by the spoonful during cold and flu season as a line of defense, and even more frequently to lessen the blow if an illness strikes.
Elderberry Syrup is sweet, tart, mellow and spicy and makes a great addition to other drinks too - soda or tonic for a sparkling mocktail, or to spruce up your hot toddy or classic manhattan! Once you try our Elderberry Syrup recipe - it’s sure to become a habit you’ll love to make your own!
This Elderberry Syrup Recipe will yield approx. 3 cups of syrup. Store in a glass, resealable bottle in the fridge. If using brandy, the syrup will last in the fridge for up to 6 months. Without brandy, keep refrigerated and use within a month. Shake daily in case any separation has occurred.
You'll Need:
-Medium Sized Mixing bowl
-Electric Burner or Stovetop
-Medium Saucepan
-Strainer & Cheesecloth
-Funnel
-Large Bottle or Jar
-Brandy (optional)
-Herbs: Elderberry, Rosehips, Ginger, Clove, Licorice Root, Cinnamon Chips, Orange Peel
How To Make Elderberry Syrup:
Step 1: Gather & measure herbs.
- 1 cup Dried Elderberries
- 1 teaspoon Ginger root
- 1 teaspoon Licorice root
- 1 teaspoon Whole cloves
- 1 teaspoon Rosehips
- 1 teaspoon Cinnamon chips
- 1 Orange peel
Step 2: Combine herbs with 3 cups of cold water in a 2qt saucepan.
Step 3: Cover and heat over medium heat to bring to a boil.
Step 4: Stir and reduce heat to low. Cover and simmer for 40mins.
Step 5: Remove from heat and allow mixture to steep and cool for an hour.
Step 6: Line a large mesh strainer with cheesecloth and place over a medium mixing bowl.
Step 7: Pour liquid and herbs into the strainer. Rinse out saucepan and return it to the stove.
Step 8: Gather cheesecloth around herbs and squeeze to extract all remaining liquid into the mixing bowl.
Step 9: Discard or compost herbs and return liquid to the saucepan on the stove.
Step 10: Add 1 cup of honey and heat over low heat until honey is just dissolved - do not cook!
Step 11: Allow to cool.
Step 12: Add ½ cup of Brandy (if using) and transfer finished syrup into a glass bottle, label and date.
Step 13: Store in the refrigerator and use within a month, or within 6 months if brandy is added.
