Recipe for Elderberry Syrup
Elderberry’s are one of nature’s most potent super foods, and are especially beneficial in preventing and healing cold and flu. I reached out to my friend Dia Coover who is incredibly knowledgeable on holistic wellness, and creating medicines from scratch at home. I wanted to find out more about her recipe for elderberry syrup and learn more about it’s benefits!
When and why did you start making the syrup?
While on my own health journey, I’ve become fascinated with learning more about health and wellness. I enjoy learning about the many resources we have available to us, their properties, and how they can be used for our benefit. I started making Elderberry Syrup about two years ago. I originally started making it for my own personal use and for friends and family. What’s great is that this recipe can be used to make other types of herbal syrups as well. Since this syrup does not have alcohol or sugar in it, it will last in the refrigerator for up to six months. The recipe is simple and easy to add your own “flavor” to!
What are the Benefits of Elderberry syrups?
Elderberries have anti-inflammatory, antiviral, and antioxidant properties that support the immune system. Elderberry is often used for cold, flu, sinus infections, and respiratory illnesses. They are a nutrient dense food, that is rich in Vitamin A, Vitamin C, Folate, and Potassium. The other herbs in this recipe also have their own anti-inflammatory, immune supporting properties as well.
Elderberries are considered an immune stimulant. This means, they are often taken at the onset of illness and can be used throughout the acute phase of infection to help reduce its duration and intensity. However, if you are dealing with long-term chronic issues, Elderberries might not be the best herb for you. Ask your doctor about Immunomodulant herbs such as Astragalus and Shiitake mushrooms.
How much can you take day?
When you are sick, you can take up to 1 tablespoon, four times per day. You can also use the syrup as a topping on oatmeal or pancakes. It’s a good way to hide medicine in with your breakfast!
Recipe for Elderberry Syrup:
The basic recipe that I use is found below from Tieraona Low Dog, M.D., R.H.
However, I do add some other things in my syrup such as: clove, lemon peel, lemon balm, cinnamon bark, lemon Verbena, Eucalyptus, and Rosemary. I’ve made slight adjustments to the recipe to include added ingredients.
You Will Need:
- 2 cups dried organic elderberries
- 4 cups cold water (distilled, purified, or spring water works best)
- 2-3 tsp. organic dried ginger root
- 2 tsp organic dried turmeric root
- 1 organic sweet cinnamon stick
- 1 cup raw, local honey
- 1/4 cup Herbal blend of dried clove, lemon peel, lemon balm, cinnamon bark, lemon verbena, eucalyptus, and rosemary
- Combine berries and herbs with cold water in pot and bring to a boil.
- Reduce heat and allow herbs to simmer 30 to 40 minutes.
- Remove from heat and let steep 1 hour.
- Strain berries and herbs using a funnel overlaid with doubled cheese cloth or undyed cotton muslin bag and squeeze out liquid (careful, liquid will likely still be hot!). Discard used herbs in compost
- Once liquid has cooled to just above room temperature, add honey and stir to incorporate.
- Bottle in sterilized glass.
*This recipe is meant to be stored in the refrigerator for up to six months. Not suitable for children under on year old.
Disclaimers: According to The Herbal Academy, “Fresh elderberries contain cyanogenic glycosides. However, the ripe fresh berries are considered safe unless consumed in high quantities or by someone sensitive to the compounds in the plant” (Buhner, 2013). Cooking or drying elderberries reduces the cyanogenic glycoside content.
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