Elderberry Syrup

Elderberries are high in Vitamin A, C, antioxidants and flavonoids. They also contain large amounts of calcium, iron, vitamin B6 and essential oils. The use of Elderberry to stimulate immunity and reduce the severity of cold and flu symptoms is well researched. At Replenish we stock dried Elderberries that come from Germany - the Elderberry plant Sambucus nigra does grow in Australia but rarely sets fruit in our climate.

As well as being an immunity booster this syrup recipe is also great used for cordial, on ice-cream, in cocktails, anywhere you would normally add syrup to flavour - it’s actually quite delicious!

Ingredients

3.5 cups of Water

2/3 cup Dried Elderberry

1 Tbsp Ginger grated (fresh or dried)

1 tsp Cinnamon ( or use 2 cinnamon sticks)

1/2 tsp Ground Cloves (or use 5 whole cloves)

1 cup Raw Honey

Method

Pour the water into a medium saucepan and add the elderberries, ginger, cinnamon, and cloves.

Bring to a boil and then cover. Reduce to a simmer for about 45 minutes to 1 hour until the liquid has reduced by almost half.

Remove from heat and let cool until it is cool enough to be handled.

Mash the berries carefully using a spoon or other flat utensil..

Pour through a strainer into a glass jar or bowl. Discard the elderberries and let the liquid cool to lukewarm.

When it is no longer hot, add the honey and stir well. When the honey is well mixed into the elderberry mixture, pour the syrup into a glass jar or bottle.

Note.

Standard dose is ½ - 1 teaspoon for kids and ½ - 1 tablespoon for adults daily. If the flu does strike, take the normal dose every 3 - 5 hours instead of once a day until symptoms disappear.

Keeps in the fridge for up to 2 months.