Homemade Elderberry Syrup Recipe

Making your own elderberry syrup is incredibly quick & easy. Not only will you save a lot of money you will also avoid unnecessary additives that are commonly found in store bought brands including organic! Most syrups contain some sort of gum. Gums are known GI irritants & some have even been linked to cancer. My frustration with our food system is what led me on the path I am on now. I have my own native elderberry bushes that are in my mini orchard. It's a battle between me & the birds as to who will get to the ripe berries first. What I do manage to collect, I dry for future elderberry syrup. Making my own organic elderberry syrup is just another part of my homesteading lifestyle. While it is just about impossible to be entirely self sufficient, I do believe it is wise not to be entirely dependent on outside sources.

Elderberry syrup is commonly taken as a natural health tonic. It is an all natural anti-viral.  Did you know that the Flu is a viral infection not a bacterial infection? This is why antibiotics are useless in attempting to treat the flu. I wouldn't dream of telling you elderberry syrup is a cure for the flu, but I do recommend giving it a try the next time you feel you are getting sick. You can also take it year round as an immunity booster.

Ingredients:

Elderberries have antiviral properties.
Water

Optional Ingredients:

Cinnamon has antiseptic & antibacterial properties.
Cloves have antimicrobial, antifungal, antiseptic, & antiviral properties.
Ginger has anti-inflammatory & blood thinning properties.
Honey has antibacterial properties.
Sugar Cane has no health benefits.

Elderberry Syrup Recipe

1 Cup Fresh or 1/2 Cup Dried Blue or Black Elderberries (Red berries are poisonous)
3 Cups Water
1 Cup Raw Honey, Mollasses, or Sugar Cane (optional)
1 Cinnamon Stick (optional)
3 Whole Cloves (optional)
Pinch Powdered Ginger or Thin Slice Fresh Ginger or 1/8 Teaspoon Minced Ginger (optional)

Place berries, water & optional spices in a saucepan.  Bring to a boil. Reduce heat & simmer for 30 minutes. Smash berries to release remaining juice & then strain the mixture, pressing into the berries to further release the juices.  Allow to cool.  Stir in optional honey or optional sugar cane until fully dissolved. Store in a glass bottle in the refrigerator. Your homemade elderberry syrup will last approximately 2 - 3 months if stored in the refrigerator. I do not recommend canning your syrup as the high heat will kill off many of it's beneficial properties.

Dosage options for children & adults:

•1 tsp. every 2 - 3 hours while sick.
•4 Tbsp. 3 times a day for 5 days.
or
•1 tsp. daily for general health.

Do not give raw honey to infants.

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