Finally I made my own ELDERBERRY SYRUP!
I used the ingredients from 2 of my favorite people: Jen Hansard of simplegreensmoothies.com and Rosalee De La Forêt!
I used Jen’s regular recipe and added fresh ground black pepper, licorice root and rosemary from Rosalee’s recipe. I added local honey from the next town over. Ended up only using 1 cup. I added 1/4c at a time till I got to the sweetness I wanted.
This made a lot! I am so excited to finally have some in my fridge.
ELDERBERRY SYRUP
1/2 c dried elderberries
2 c filtered water
1 tbsp each: ground cinnamon, dried thyme, ground ginger, dried rosemary
1/4 to 1/2 tsp fresh ground black pepper
1/2 tsp ground cloves
4.5 grams of licorice root
1 1/2 c raw local honey. Add 1/4 c at a time till your desired sweetness.
2-3 tbsp raw apple cider vinegar (optional)
Place everything in a medium sauce pan except honey and apple cider vinegar. Bring mixture to a boil then simmer covered for 20 minutes.
Let mixture cool enough that you can handle to squeeze mixture through a cheesecloth or jelly bag.
After strained. Stir in raw apple cider vinegar if using.
Add honey to taste. Store in refrigerator until needed.
From Alchemy of Herbs by Rosalee De Forêt:
Elderberries are a food like herb and can be consumed in large quantities, as you would any other food.
The therapeutic amount for elderberry syrup is 1 teaspoon to 1 tablespoon every hour.
For prevention adults take 1-3 tbsp daily, kids take 1-2 teaspoons daily.
Elderberry syrup works best when you start to take it at the very onset of symptoms. Frequent doses will also be more effective than simply taking it a couple of times per day. It is not unusual for her to take a spoonful every 30 to 60 minutes.
Hope you get to make this simple syrup. If you do not have all the herbs or licorice root, don’t sweat it. You can make it without.
CLASSIC ELDERBERY SYRUP by Rosalee De La Fortêt
2 c fresh elderberries ( or 1 c dried)
2 c filtered water
About 1 cup of raw local honey
Add the elderberries and water to a small sauce pan. Bring them to a gentle simmer for 30 minutes.
Strain well using a cheese cloth to really squeeze out the juice.
Measure the remaining liquid. Add an equal amount of honey in order to preserve the mixture. If using less honey, it will spoil more quickly. Discard syrup that has any mold growing on it.
Store the syrup in the refrigerator. Yields roughly 2 cups.