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!  Our frustration with our food system is what led us on the path we are on now.  Making our own organic elderberry syrup is just another part of our homesteading lifestyle.

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.  We wouldn't dream of telling you elderberry syrup is a cure for the flu, but we do recommend giving it a try the next time you feel you are getting sick.

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

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 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.  We do not recommend canning your syrup as the high heat will kill off the beneficial properties.

Dosage Options for adults & children:

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

Do not take if pregnant or breast feeding.
Do not give raw honey to infants 

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