A Busy Moms How to Guide for Elderberry Syrup
This is a busy moms how to guide for elderberry syrup. This recipe is simple and highly effective for treating cold and flu viruses.
What are elderberries?
Elderberries are berries grown on the elder (Sambucus nigra) plant. Both the berries and flowers are edible; however, you do not want to consume raw berries in great quantity as they can cause stomach upset. Other than a delicious herbal syrup, elderberries and their flowers, can be made into wine, jams, jellies and pies.
Elderberries are mostly known for its immune-boosting properties for colds and flus and made into syrups and is a very common natural living herbal medicine. Some of the key properties for elderberries are vitamin C, vitamin A, bioflavonoids, flavonoids, phenolic compounds, beta-carotene, iron, potassium and phytosterols.
When creating this syrup, generally you add in other herbs such as echinacea, which only improves the medicinal and immune-boosting properties.
What is a herbal syrup?
A syrup is a water-based extraction combined with a sweetener, generally raw honey. Syrups are a great way for children to consume immune-boosting properties without much of a fuss generally. The honey makes this more of a sweet treat than medicine.
Syrups can be made for nourishing coughs, sore throats and even digestive upset.
The syrup here is focused on immune-boosting properties either for prevention or for assistance in healing.
How to make elderberry syrup
Some of the tools that you will need are:
- stock pot
- mesh strainer
- quart jar
- large stirring utensil
- large bowl or measuring cup
The ingredients for this recipe are:
- dried elderberries
- dried echinacea
- dried rosehips
- dried cayenne pepper
- cinnamon stick
- fresh ginger
- raw honey
- water
Why use these ingredients in elderberry syrup
Echinacea aids in the process of antibody formation and helps stimulate the production of white blood cells to help your body fight infections and is antiviral. It can also inhibit the spread of infection. It is also antiseptic, antivenomous, immune stimulant and lymphatic.
Ginger enhances immune function and increases blood circulation. It is a very strong anti-inflammatory.
Cinnamon is a strong antimicrobial and has very powerful antibacterial and antifungal properties.
Rose hips strengthen capillaries and are rich in bioflavonoids and vitamin C. They are helpful for colds, are anti-inflammatory, antibacterial and astringent.
Instructions
Step 1
Add the water to your pot while on medium to low heat. Add in all of the herbs.
Allow to come to a simmer, not a boil. We want this low and slow.
Once the water level has evaporated at least 1 cup and the cinnamon sticks have opened up, you can turn off the heat and allow to cool some before straining if desired.
Step 2
Use a large bowl or measuring cup (as pictured here) with a mesh strainer over it to strain out the herbs and the syrup. Use your mixing tool to smoosh out as much liquid as possible. You don’t want to waste any of that liquid.
Using a large glass measuring cup like this one will allow you to see the amount of syrup you have to better adjust for your jar size and amount of honey you may want to add.
Step 3
You can see how the cinnamon sticks have opened up here.
The large glass measuring cup allows me to see that I have 2 cups of syrup and that adding my 1 cup of honey to it, will fit well into the quart sized jar that I have.
Step 4
Pour your honey into the jar while the elderberry syrup cools to around 100 degrees F. This is important so that you do not kill off the raw and therapeutic properties of the honey.
If you are going to be using processed honey, you do not need to wait for the syrup to cool.
Step 5
Once the elderberry syrup has cooled, you can pour it into your honey prepared jar and stir to combine.
You can add more honey if desired for consistency or for added sweetness.
Apply a leakproof lid. Once completely cool, store in fridge for up to 6 months.
Directions for use:
- Adult: Take 15-30ml daily for prophylaxis. Take a 2 day break every few weeks. Take 15-30ml 3-5 times a day if sick until healthy then take a 2 day break.
- Children: Take 5-7.5ml daily for prophylaxis. Take a 2 day break every few weeks. Take 5-7.5ml 3-5 times a day if sick until healthy then take a 2 day break.
- *Not recommended for under 1 years of age due to raw honey.
Elderberry Syrup
Equipment
- 1 stock pot
- 1 mesh strainer
Ingredients
- 5 cups water
- 1 cup dried elderberries Organic is always best when possible
- 1 tablespoon fresh ginger can substitute with dried
- 1/4 cup echinacea root
- 1/4 cup rosehips
- 2 sticks cinnamon
- 1 medium dried cayenne pepper Can crush before adding
- 1 cup raw honey Can add less or more to taste
Instructions
- Pour water into the pot while on medium to low heat
- Add in all of the herbs and do a quick stir.
- Let the mixture come to a simmer. The syrup is done when the cinnamon sticks have opened and the water level has evaporated by at least 1 cup.
- Strain mixture with a mesh strainer into a large enough measuring cup/bowl. While allowing the mixture to cool to approximately 100 ℉, add your honey into the quart jar. Once mixture is cooled, pour into the jar and stir.
- Apply a leak proof lid. Once syrup is completely cool, store in fridge for up to 6 months.
Video
Notes
Where can I buy elderberry syrup already made?
Check out my online store for elderberry syrup and other syrups if you’re local. There are also salves and more that are able to be shipped.
Injust ran out of my last batch of elderberry syrup and I’ll try this one for this year. Sounds very flavorful 🙂
I love elderberry’s juice so I may have to try your syrup recipe. Thanks for all the info.
This looks amazing! So nourishing for this time of year. I can’t wait to try it.