Elderberry Syrup: Delicious Immune Support!
Elderberry syrup is amazingly delicious and a powerful immune booster. It’s a holistic remedy that is rich in vitamins A & C (key to fighting illness!) and has been used for centuries to effectively promote health and wellness. My family (including my 4-year-old) take it daily to ward off colds and the flu, but we also genuinely enjoy it.Try adding it to yogurt or a smoothie or taking a kefir/elderberry syrup shot—so yummy!
While most elderberry syrup recipes share the same basic components (elderberries, water, raw honey), the addition of other herbs and spices enhance its fighting-power AND flavor.
WHY Elderberry Syrup Works!
Elderberries contain antioxidant nutrients, vitamin C and zinc (source).
Raw Honey is a widely recognized antimicrobial agent (source).
Ginger is an antioxidant and anti-inflammatory agent (source).
Cinnamon is anti-inflammatory, antimicrobial, and a source of antioxidants (source).
Cloves are expectorants, making it easier to expel phlegm, and counter irritation for pain (specifically mouth and throat inflammation) (source).
Filtered Water (I use THIS) Municipal water sources often contain numerous microorganisms and toxins we DON’T want in our bodies. Drinking purified water reduces your exposure to contaminants and (in the case of my Berkey) eliminates flouride (source).
Add all of those components together, and you have a recipe for delicious immune support! And by using organic/non-GMO ingredients, you are maximizing the health benefits of the syrup.
Elderberry Syrup (Makes about 6 cups)
- 1-1/2 c. dried organic elderberries (find them HERE)
- 7 -1/4 c. filtered water
- 4 heaping T. chopped organic fresh ginger
- 2 T. organic cinnamon chips (find them HERE) or 2-1/4 t. powdered cinnamon
- 1 t. organic whole cloves (find them HERE)
- 2-3 organic whole star anise (find them HERE)
- 1-1/2 c. raw honey (taste and add more, to your liking) (find it HERE)
- Combine all ingredients EXCEPT raw honey in a stockpot and bring to a boil over medium-high heat.
- Cover and reduce heat to LOW.
- Allow to simmer for 50-70 minutes The term “syrup” is a misnomer in this recipe. While the liquid will reduce, it will remain a thinner consistency.
- Remove from heat and strain liquid (using a mesh colander) into a oven-proof glass-bowl.
- Allow to cool (at least an hour-and-a-half). While the liquid can be warm, it should not exceed the “ouch” test. Stick your (clean) pinky into the liquid. If you can bear it without any pain, chances are the liquid is cool enough that it won’t “cook” your raw honey and destroy its beneficial properties.
- Whisk in the honey and mix well. Taste and adjust honey if necessary.
- Store in glass mason jars. Will stay fresh for 3 months (but don’t worry–it won’t last that long–it’s too yummy!).
How My Family Takes
PREVENTION: My standard dose is 1 tsp. for kids and 1 Tbsp. for adults. Some of my foodie friends say there is more benefit to take half the dose in the morning, half in the afternoon/evening.
**If an illness does strike, I take the normal dose every 2-3 hours for immune support, instead of once a day, for a couple of days.**
DO NOT give to children UNDER 1 year old because of the RAW honey! If you are breastfeeding, your child will still receive some immunological benefits if take it (check with your health care practitioner first!)
Medical Disclaimer: Please note I am NOT a health care professional. Please seek professional assistance if you have specific health questions. The information contained in these pages is NOT intended to take the place of a medical or health professional’s advice. Please seek the counsel of a qualified health professional if you are concerned about your health status.
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