Elderberry syrup has long been used to treat the flu, colds, and other inflammation and discomfort during the change in seasons. Elderberries themselves contain high levels of vitamin C and inflammation-fighting anthocyanins - the compounds responsible for giving this fruit their rich, purple pigmentation. A daily tablespoon or so is recommended during times of potentially weakened immunity. If you're already feeling under the weather, that tablespoon can be taken every two to three hours to reduce the length of illness.
Elderberry syrup is essentially the act of reducing down the berries with heat, infusing spices, and mixing the reduction with raw honey. We used elderberries harvested from Ferrisburgh, VT and raw, unfiltered honey from Charlotte, VT. While elderberry syrup does has healing properties, there's no limit to how it can be used - flavor nut-milks, or pour over ice cream and waffles! RECIPE: - 1C fresh or 1/2C dried organic elderberries (we used frozen berries harvested during the last growing season) - 3C water - 1C local, raw honey - 1 organic cinnamon stick - 3 organic cloves 1. Combine the elderberries, water, cinnamon and cloves into a saucepan and bring to a boil. Once boiling, bring down to a simmer for 45 minutes. 2. With the back of a spoon, press the berries against the sidewalls of the saucepan to release as much juice as possible. 3. Allow to cool. 4. Strain the mixture. 5. Stir in the honey. If the honey is not combining well, simply add both the mixture and honey to a clean saucepan and warm while stirring until smooth. 6. Transfer to a resealable jar. The syrup will keep in the refrigerator for 2-3 months.