Elderberry Syrup

Here we typically make a big batch of elderberry syrup in fall and take a spoonful daily until spring. Everyone who makes elderberry syrup has their own method, and it’s all mostly the same with varying details. Here’s ours:

1 cup dried elderberries
4 cups water
2 inches ginger, sliced thin
2-3 sticks cinnamon
5-6 cloves
raw honey, to taste

Combine the elderberries, water, ginger, cinnamon sticks and cloves in a medium saucepan and place over medium-high heat. Bring to a boil and remove from heat immediately. Continue steeping for 30 minutes or until the liquid has cooled to warm. Remove from heat and add raw honey (to taste). Stir until dissolved.

Strain the syrup into a quart sized mason jar and store in the refrigerator.

Notes:

• If you brew kombucha, use this as a flavoring. It’s delicious and gives you the benefits of both elderberry syrup and kombucha in one.

• I often add a little raw apple cider vinegar to the finished syrup. I like the flavor better that way, but I won’t do this if I’m planning to use the syrup in kombucha.

• My favorite places to purchase elderberries are through Mountain Rose Herbs (https://www.mountainroseherbs.com), Essential Organics (https://essentialorganicingredients.com) or Amazon (Amazon affiliate link).