Elderberry Syrup

Elderberries are a classic European remedy for the common cold. Studies have shown that Elderberries have anti-viral properties. The ginger, cloves and cinnamon contribute not only flavor but also add to warming, invigorating and stimulating and diaphoretic properties to the syrup. Elderberry syrup is also good for anemia. Kids love this tasty syrup.

Some people experience a temporary laxative effect while taking Elderberry Syrup. You may cut back on dose or symptoms will relieve when syrup is discontinued.

Alcohol is optional but will greatly increase the shelf life of your syrup. Remember that the longer you simmer the syrup the more thick and concentrated it will become. Try to use local raw honey for it's health promoting quaulities. Add the honey at the end so you don't destroy the enzymes with forceful cooking. I make a version of this syrup substituting Maple syrup for the honey, thus making the syrup suitable for use in infants under 1 year of age.

Because these syrups are natural and handmade it is normal for some separation or settling to occur—shake syrups before use. Small bits of seeds and other herbal material may be present.

1 cup fresh black Elderberries (1/2 cup dried)

3 cups spring or filtered water

1/8 tsp powdered clover or a few whole cloves

Ľ tsp Cinnamon or ˝ Cinnamon Stick

1 inch fresh chopped ginger root

Optional: brandy as desired 1/8-1/2 cup per batch

Mash berries with water and spices. Simmer until reduced to desired concentration. Strain. Return liquid to the cooking pot. Stir in one cup honey. Add optional Brandy if desired. Bottle and refrigerate.