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, then 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.)
Video
Notes
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.