Black Elderberry Syrup
Wellness Mama Recipe:
2/3 cup dried black elderberries
3 1/2 cups of water
2 Tablespoons fresh or dried ginger root (or 1/2 tsp ground ginger)
1 teaspoon cinnamon powder
1/2 teaspoon cloves or clove powder
1 cup raw honey
Shalom Mama Recipe:
1 cup filtered water
1/2 cup dried elderberries
1 cup raw honey
1/4 teaspoon ginger
1/4 tsp cinnamon
1/4 tsp cloves
Pour water into medium saucepan and add elderberries, ginger, cinnamon and cloves (do not add honey!)
Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half. At that point, remove from heat and let cool enough to be handled. Pour through a strainer into a glass jar or bowl.
Discard the elderberries (or compost them!) and let the liquid cool to lukewarm. When it is no longer hot, add 1 cup of honey and stir well.
When honey is well mixed into the elderberry mixture, pour the syrup into a pint sized mason jar or 16 ounce glass bottle of some kind.
Ta Da! You just made homemade elderberry syrup! Store in the fridge and take daily for its immune boosting properties. Some sources recommend taking only during the week and not on the weekends to boost immunity.
Standard dose is ½ tsp to 1 tsp for kids and ½ Tbsp to 1 Tbsp for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear
Pairs Well With
Elderberries are high in vitamins A, B, and C and help support a healthy immune system. Research shows that elderberry syrup can reduce the length and severity of the cold and flu.
The standard dose is 1 tablespoon for adults and 1 teaspoon for children (1 year old and up). Take daily as a preventive and for immune support. For illness, take the standard dosage every 2-3 hours until symptoms are gone.
Elderberries can have a mild laxative effect if more than the recommended dosage is consumed, but is otherwise very safe and effective.
Elderberry syrup is not safe for children under 1 year of age as it contains honey. However, it is considered safe for pregnant and nursing women.
Leaves, roots, seeds, and berries of the raw plant contain cyanide-producing compounds and should not be consumed without cooking properly.