Making elderberry syrup is a simple thing to do, and it is packed full of vitamins and antioxidants.
To Make Elderberry Syrup, You Will Need:
- dried elderberries
- dried rose hips
- fresh ginger
- cinnamon sticks
- dried cloves
- an orange
- raw honey or organic maple syrup
- sauce pan
- sieve or colander with cheese cloth
Since reading about the benefits of Astragalus, I have begun adding a couple tablespoons of dried astragalus to this when it cooks as well.
Note: The cinnamon sticks, cloves and orange peel are purely for flavor and can be omitted if you wish.
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Elderberry Health Benefits
Elderberries have a long history of being used for health, that dates all the way back to ancient Greece and Egypt.
Elderberries are of the genus, Sambucus. It is a flowering plant or shrub that is native to Europe, Africa and parts of Asia, but can also be found in the United Stares. We have it growing wild here on our farm. Th plant has white flowers (elderflowers) and berries that turn from green to red to black when they are ripe.
Some of the health benefits attributed to elderberries include naturally helping sinus issues, inflammation, allergies, and is one of the top natural antiviral herbs. It is frequently used as a preventative during cold and flu season, but if it is taken right away when symptoms start, it is said to drastically shorten the recovery time of a virus.
Elderberries are high in Vitamin C, Vitamin A, Vitamin B6, iron and potassium, as well as others.
About Rose Hips
Rose hips are the edible false fruit of a rose bush. They are extremely rich in Vitamin C, beta carotene, manganese, Vitamin K and Vitamin E. They also contain beneficial phytochemicals like flavonoids and phenols.
With the benefits that exist in elderberries and rose hips, it is no wonder that they have recently become so popular in the natural health circles. I have even seen prepared elderberry gummies for the first time in the supplement section of the grocery store this year.
The ingredients simply cook together and create a rich, concentrated tea of all the good things in there.
Once you have cooked the liquid until it reduces by half, you will strain everything out. I give the leftover solids to my chickens. They love this treat!
The syrup is then cooled slightly and then sweetened with honey – local and raw is preferred if you have access to it.
To watch the episode where I am talking about Elderberry Syrup on YouTube, click here.
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How to Make Homemade Elderberry Syrup
- 2/3 c dried elderberries
- 1/4 c dried rose hips
- 1 inch piece of fresh ginger, peeled and sliced
- 1 tsp whole cloves
- 2 cinnamon sticks
- 1 orange, you will use the peel
- 3 1/2 c water
- 1 c raw honey, or organic maple syrup
- Combine the elderberries, rose hips, ginger, cloves, cinnamon sticks, peel of the orange and the water in a saucepan.
- Bring it to a boil, reduce the heat a little and cook over medium heat until the liquid is reduced by half. This will take about 30 minutes.
- Remove it from the heat and cool to room temperature.
- Strain the syrup through a sieve or a colander lined with cheese cloth.
- Add in the honey or maple syrup, stir to combine. (I recommend adding only half of the honey or syrup to begin with. Give it a taste, and see if you need to add the rest.)
- Store the syrup in an air tight container, refrigerated for up to 2 months. (I have read that it can store much longer in the fridge, but we never keep it around that long, as we use it often.)
- Children under the age of 2 should not have honey. If you are giving this to children, you may wish to use the maple syrup option.
- This recipe is provided for informational purposes only and does not come from a doctor or medical professional. Please do your own homework to determine if elderberry syrup is the right choice for you.
- The cinnamon sticks, cloves and orange peel are purely for flavor and can be omitted if you wish.
- Since reading about Astragalus, I have started adding a couple tablespoons of dried astragalus to this when I combine the ingredients to simmer. To Use for Immune System Support: Ages 12 and up, take 1 or 2 tablespoons, once or twice a day. Children ages 11 and under, take 1-2 teaspoons, once or twice daily.
Nutritional information is auto-generated and the accuracy is not guaranteed.