Elderberry Syrup
“European elder is a plant native to Europe, Northern Africa, and Western-and Central Asia. Its flowers and berries have a long history of use in traditional European medicine. Elder berries have also been used for making preserves, wines, winter cordials, and for adding flavor and color to other wines. Native Americans used the flowers, berries, and bark of elderberry trees to treat fevers and joint pain for hundreds of years, but elderberry’s real claim to fame is as a cure for the flu. Israeli researchers have developed five formulas based on elderberry fruit that have been clinically proven to prevent and ameliorate all kinds of influenza.” –Mountain Rose Herbs
“This syrup is especially helpful for those with colds or flu. The elderberry will assist with the healing while the added cinnamon, ginger and cloves will help the syrup to be warming and the honey adds an antibiotic and quality while also making the syrup soothing for sore throats and coughs. Take 1 tablespoon per hour during illness. Elderberry syrup is also a wonderful preventative so you can take a few tablespoons of this syrup each day during cold and flu season to help avoid getting sick. Better yet, pour it over your pancakes and benefit from it’s health promoting properties while enjoying this special breakfast treat!” –HerbMentor
1/4 pound dried organic elderberries (Sambucus nigra)
5 cloves
1 cinnamon stick
1 heaping tablespoon grated fresh ginger
2 cups filtered water
1 cup raw honey
Combine all ingredients except honey in a small pot. Bring to the boil, then cover and simmer until the liquid has reduced in volume by half, about 25 minutes. Allow to cool to room temperature, then stir in honey. Transfer to a sterile jar and store in the refrigerator for up to 2 weeks.
Take up to 1 tablespoon per hour during illness or up to 3 tablespoons per day during cold and flu season to help avoid getting sick.
This post is part of The Food Renegade’s Fight Back Fridays
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
CageFree said,
October 23, 2009 at 9:07 pm
We are big fans of Elderberry around here. Combined with a little Echinacea and a couple servings of bone broth and a wicked round of illness that has been hitting our area was reduced, for us, to a single day of mild sniffles and a little fatigue.
Good stuff…
no shots for us!
Ren said,
October 23, 2009 at 9:17 pm
Yup. A well-nourished body is an inhospitable place for illness to take hold :)
elya said,
October 25, 2009 at 3:02 am
Ren, this is so timely, thank you!
Where did you buy the dried elderberries, if you don’t mind me asking?
Ren said,
October 25, 2009 at 12:12 pm
Not at all! Mountain Rose Herbs http://www.mountainroseherbs.com/
elya said,
October 25, 2009 at 1:08 pm
Yay, that’s the one I ordered from! I love the selection there!
Lisa Z said,
October 27, 2009 at 4:29 pm
Came over from Nourishing Gourmet…had to say I love Elderberry syrup and made a bunch for my family this fall. I put 1/8 cup of brandy in each pint jar of syrup and that will help my refrigerated syrup to last for a few months…through more of the flu and cold season at least. I did use my own fresh berries, but using dried is great b/c then you can make more later in the season.
Nice blog!
Ren said,
October 27, 2009 at 5:40 pm
Great tip! Thanks, Lisa!
peacefulacres said,
October 28, 2009 at 10:10 am
That’s the same recipe I use and I love it! I was blessed with a volunteer tree in my pasture several years ago and got 6 gal from it this summer. So good!
Ren said,
October 28, 2009 at 11:36 am
6 gallons! Fantastic!
Lisa Z said,
October 29, 2009 at 9:10 am
Wow, lucky you! I planted two bushes in my yard three years ago, and they’re slowly bearing, but only about a pint this year…
Chiot's Run said,
October 28, 2009 at 10:48 am
What a great idea to add spices. I usually make my elderberry syrup with just elderberries and crabapples (for natural pectin). Next year I’ll had some spices for sure – MMMMM. This is my recipe: http://chiotsrun.com/2008/12/24/elderberry-syrup/
Ren said,
October 28, 2009 at 11:40 am
Great post and excellent photos! Thanks very much!
Charity said,
October 28, 2009 at 6:41 pm
Hmm, I haven’t seen it with spices before, will have to try! You don’t mention it, but I assume you strain the syrup before adding the honey and bottling?
Ren said,
October 28, 2009 at 6:47 pm
Oh, did I not mention that? Sorry. Yes do strain before bottling.
As you know, the honey adds an anti-biotic, healing component and the cloves, ginger and cinnamon add a warming dimension to the decoction.
Thanks!
Fight Back Friday October 23rd | Food Renegade said,
October 29, 2009 at 8:27 pm
[...] @ Health Food Lover (Raw Chocolate Ganache Fudge Cake!)38. Dina – Fresh Apple Cake39. Ren @ Edible Aria (Elderberry Syrup for Colds and Flu)40. emily: grain-free, sugar-free breakfast cereal41. Anna@sacred appetite (Myth of Kid Food)42. [...]
Sarah said,
February 26, 2010 at 8:11 am
Oh! And here is your recipe! Fantastic!!
Thanks Ren!
Best,
Sarah
Wild Black Elderberry Syrup » heartland Renaissance said,
February 14, 2012 at 11:12 am
[...] have fresh elderberries available? Try Ren of Edible Aria’s version using dried . . [...]