I’m not sure about you, but this summer is going so FAST! It’s hard to believe we are almost finished with the first week of August.
One very exciting thing that Matthew and I did this week was we picked Elderberries!! Last year I made several batches of elderberry syrup and I even made a mixed berry jam that included elderberries. It was so good on PBJ’s and in yogurt!
This year I plan on freezing elderberry syrup so that it is ready whenever someone starts to feel sick. It’s a very easy way to get some extra immune-boosting compounds in your body. You can even take this daily to help keep you from getting sick. Elderberries have vitamins A, B, and C. I also add cinnamon and ginger to this recipe, these spices will help warm the body (which is good in the cool months). Another thing I like to add is raw honey. It helps to sweeten the syrup and add even more immune boosting properties. If you think a child under the age of 1 will be drinking this syrup you can always add maple syrup or sugar (preferably organic) in place of the honey.
When I make our syrup I always use fresh elderberries. If you want to make this but don’t have access to fresh berries you can always use dried elderberries. A good source for buying dried elderberries is Mountain Rose Herbs.
TWO things to keep in mind before you start…..
1) Branches and leaves are poisonous, (the small stem that the berry is attached to is safe
2) Raw elderberries contain sambunigrin which can cause vomiting and diarrhea if ingested.
Now for the recipe.
3 cups water
2/3 cup dried elderberries ( or 1 1/3 cup fresh or frozen)
1-2 TBSP ginger (I mostly use dried, but you can use fresh, grated)
2 tsp cinnamon ( I used dried, but I did see someone use 2 sticks)
1/2 tsp cloves ( I don’t always use cloves, but when I do I use whole, dried cloves)
1 cup honey (You can also you maple syrup or sugar if you think a child under 1 will be consuming)
Pour water into saucepan and add the elderberries, ginger, cinnamon and cloves. (Do not cover with lid, you want to let the release of cyanide in the steam from cooking the elderberries to not get absorbed into your syrup)
Bring to boil, then simmer for about 30 minutes (10 minutes isn’t long enough to rid the toxicity and 45 minutes or longer you will start to lose the medicinal properties. You are looking for your water mixture to reduce by almost half)
Remove from heat and let sit for 1 hour. After that, strain the liquid.
Place the liquid back in the saucepan. When the liquid has cooled to room temperature add your honey (or other sweetener).
Let syrup cool, then put in glass bottles and refrigerate. ( I like to make extra and store in freezer until I need it again)
You can take 1/2 tsp to 1 tsp a day for preventative. If you have a cold you can take up to 3 times a day, the preventative amount.
This recipe has worked very well for us, and all the kids (1 year old and up) drink it without complaint.
Until Next Time,
Julie