It’s cold and flu season so I’ve prepared an awesome elderberry syrup to help amp up my immunity. I recently read an article on elderberries being used as treatment for a flu epidemic in Panama so did a little more research on them. Turns out this berry (sambucas nigra) is toxic if eaten raw so it must be cooked but when it is, is has great benefit for treating and preventing respiratory illnesses such as the cold and flu. I discovered many articles highlighting success as a preventative measure when taking 1-2 teaspoons a day and if taken at the onset of cold or flu symptoms, it has the ability to shorten the duration of illness. How cool is that?!
I use dried elderberries since those are easier to get and once you prepare the syrup, simply store it in grolsh style bottles or a mason jar in the fridge. The best thing about preparing the elderberries in a syrup form, is that you can use it on pancakes or mix it as a sweetener into smoothies or for mixed drinks too. I’ll drink to that… Cheers to a happier healthier no-flu season!
- ¾ cup dried whole elderberries
- 4 cups water
- 2 inch piece of fresh ginger, sliced
- 1 cinnamon stick
- 1 cup honey
- Place all ingredients EXCEPT honey in a saucepot and bring to a boil.
- Turn down to a simmer and simmer 45 minutes.
- Remove from heat and let cool to lukewarm.
- Strain liquid through a strainer into a glass jar or bowl.
- Discard the berries and etc.
- Add honey to the elderberry liquid and stir well.
- Pour syrup into a glass container like a grolsh bottle or a mason jar.
- Keep in the fridge and take a teaspoon (kids) and up to 1 tablespoon for adults every day to boost immunity.
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