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Homemade Elderberry Syrup Recipe

As an autoimmune warrior, I’m forever focused on ways to support my immune system. (Hence the shot I take every morning and my cure-all-concoction I whip up on the reg.)

I’ve been taking elderberry syrup during cold and flu season for years, but this year I finally figured I’d try making it myself and oh my goodness why did it take me so long? It’s so easy, it’s so.much.cheaper, and it allows me to control the ingredients and sugar content!

The science:

Sambucus nigra is a flowering plant commonly called elderberry. known for its immun-eboosting properties because its berry contains quercetin, kaempferol, rutin, and phenolic acids and high ratios of flavonoids, which have antioxidant properties, and anthocyanidins.

It’s often been studied for its cold and flu relief properties because of its immunostimulant effects. It has been shown to both protect against infection and shorten the duration of symptoms. (See this study).

Just anecdotally, I’ve definitely noticed I’m much less likely to get sick when I’m taking it regularly.

The cost:

It’s. So. Cheap. You can get this whole bag of dried elderberries from Amazon for $23. That’s just a little more than the price of one tiny bottle of syrup off the shelves and making this recipe will hardly put a dent in your elderberry stock.

The recipe:

Homemade Elderberry Syrup

Print Rate
Prep Time: 3 minutes
Cook Time: 1 hour

Equipment

  • Pot + lid
  • Strainer
  • Mason jar

Ingredients

  • 2/3 cup dried elderberries
  • 2 1/2 cup filtered water
  • 1 tbsp fresh ginger, grated
  • 1 tsp cinnamon
  • 3 tbsp manuka honey

Instructions

  • Put the elderberries, water, ginger, and cinnamon in a pot.
  • Bring to a boil. Then, reduce heat to simmer and place the lid on the pot.
  • Let simmer for one hour.
  • Remove from heat. Mash the berries with a spoon.
  • Using a strainer, pour the liquid into the mason jar and discard berries.
  • Let the syrup cool completely before adding honey. Stir well.
  • Store in the fridge.

The storage:

I like using my pint-size mason jars with these great reusable pour lids. You can double or triple the recipe and freeze some, or just make a single batch when you run out.

The dosage:

I of course can’t tell you what’s safe to take for you or your family, but based on my research, Casmir and I each do 1 tbsp per day. Every day during the-viruses-are-everywhere seasons, and a few times a week otherwise.

Have you tried elderberry for immune support? Have you made it at home? If you whip up this recipe, let me know how you like it! I hope it helps keep your family safe and healthy! Cheers to our healthiest, brightest, sickness-free lives! xx, molls

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