Elderberry Syrup
Elderberry Syrup
Why is elderberry syrup healthy?
Because elderberries….
are very high in vitamin A
have more vitamin C than oranges
are very high in quercitin (an antioxidant)
are anti-inflammatory
possess antiviral properties that have been shown to treat colds and flu (covid)
Honey contains phytonutrients which are responsible for its antioxidant properties an its antibacterial and antifungal power. They're also thought to be the reason raw honey has shown immune-boosting and anticancer benefits. Excessive heat, can destroy these valuable nutriants.
INGREDIENTS
600ml elderberries (3 cups – or a typical takeaway tray size portion. Makes for easy freezer storage too)
700ml of water (3 ½ cups)
2 Tbsp fresh or dried ginger root
1 tsp cinnamon powder
1/2 tsp whole cloves or clove powder
200ml ish raw honey (1 cup) – You can use normal honey.
Sterile glass bottle with tops, either screw or cork
METHOD
Pour water into medium saucepan and add elderberries, ginger, cinnamon and cloves (do not add honey yet, because the heat will destroy many of its medicinal benefits)
Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced.
Put a siece over a bowl or jug and pressing the elderberries and liquid through the sieve to get as much juice out as possible, then let the liquid cool to lukewarm.
As it cools the ‘sludge’ will settle at the bottom of the jug or bowl, carefully pour into another jug or bowl discarding the obvious thicker sludge at the bottom, you may want to do this a couple of times or you could strain it through a fine meshed bag.
When it is no longer hot, add raw honey to taste (around 200ml seems to work), and stir well
When honey is well mixed into the elderberry mixture, pour the syrup into a glass bottle of some kind
Store in the fridge, it will last several months although we find around 500ml will do two people for around a month using a shot glass as a portion.