Post 212 How to Make Elderberry Syrup

Post 212

How to Make Elderberry Syrup

This is a traditional immune syrup that not only tastes good but boosts your immune system throughout the Winter months. It can be taken by people of all ages including children and elderly. You can add other herbs to this recipe as optionals or you can take the set of herbs and prepare a tincture if you wish to. If you want to make a tincture instead of syrup see our Post No. 53 “How to Make a Tincture”.

Yield 2.5 cups or Approximately 20 oz.
3/4 cup dried elderberries (approx. 85 grams or 3 oz.)
3 cups filtered water
4 whole cloves OR 1 drop clove oil OR 1 tsp. dried clove powder
1 teaspoon dried cinnamon or 1 cinnamon 3-4 inch stick
1 tablespoon fresh ginger or 1 teaspoon dried ginger or 1 drop ginger essential oil
1 cup raw unfiltered organic honey
In a large pot, bring the elderberries, water, cinnamon, cloves, and ginger to a boil. Reduce the heat and simmer covered about 40-50 minutes until liquid is reduced by 50%. Remove from heat and strain into a quart mason jar, using a fine mesh strainer or cheesecloth. Press or squeeze out as much liquid as you can. Discard the berries. Allow the liquid to cool to warm, and then add the raw honey. Combine and mix well. Store in an airtight glass container in the refrigerator for up to two months.
For added immune benefits you can also add 1/4 cup of cut astragalus root. If doing this increase water by 1/2 cup. Adding the syrup to an immune tea, or any herb tea for colds and flu, you can further boost the benefits of this traditional Winter supplement.
How to Supplement For Better Immune Health
Take product either by mouth or stir into any liquid
Adults- take 1 tablespoon daily
Children under 13- take 1 teaspoon daily
Teenagers- 13 to 17– 2 teaspoons daily
Let’s Get Creative
Once you’ve got the basic recipe down, you can also add any other herb just adjust your ratio of water and honey.
For example, these herbs are great immune boosters, anti-inflammatories, and natural antibiotics. If you have allergies, be sure to include an herb for this. If you want any additional herb included in this basic recipe, here are a few lists to pick from that are specific for your individual needs;
Echinacea Purpurea
Echinacea Angustifolia
Astragalus Root
Elder Flowers
Reishi Mushroom (also known as ganoderma) (ask about our new extract powders)
Nettle Leaf (not the root)
Medicinal Mushrooms; Reishi, Shiitake, Maitake, Cordyceps, Turkeytail and Chaga Mushrooms (if you need to pick one, choose Chaga) (ask about our new extract powders)
Licorice Root
Local Bee Pollen (boosts your local honey ingredient)
Echinacea Purpurea
Echinacea Angustifolia
Oregon Grape Root
Goldenseal Root or Leaf (root is stronger but bitter)
Reishi (ask about our new extract powder)
Your KIT includes the whole Elderberries, Cloves, Ginger Root and Cinnamon and yields about 4 cups. The amount of dried elderberries by weight is 3 oz. The blend of ginger, cinnamon, and cloves adds about a 1/2 ounce for the total weight of approximately 3.5 oz.  For this already perfect recipe, you will need 3 cups of water and 1 cup of raw honey. In dry climates add an additional 1/2 cup of water to allow for the cook-off. You will still end up with the yield of 4 cups. 
For each 1 oz. of additional herb that you use, increase your water by 1 cup (1.3 cups in dry climates) and honey by 1/3 cup. If you want to add 3 oz. of various herbs from the lists above (= 6 total oz. or doubling the recipe) you will yield 8 cups. So if you would want to double your recipe then have 6 oz. of plant material, 6 cups of water, and 2 cups of honey. You can mix herbs and still use 1 ounce. Just fix your ratio. Bear in mind that your shelf life of prepared product is 2 months in the fridge. It only takes an hour to make this so making it more often rather than too much is the better choice.
In this dry climate I always add a little more water to my cooking. If you live in a highly humid area you won’t need to do this. I usually add about 1/2 cup of extra water using 3.5 cups of water instead of 3. With loosing water during cooking, I still will then yield the 4 cups as my end product. Because in the cooking phase, you simmer it covered down by 50%, your end result yield, after adding the honey is 2.5 cups or about 20 oz. When you double the recipe, you end product will yield 5 cups or about 40 oz. 
Whatever you make, you have 2 months to use it. It MUST be refrigerated. The standard dosage is 1 tablespoon for adults and 1 teaspoon for children. We treat teenagers like adults and use more than a teaspoon but as parents, you make the call on this. A 13 year old is different than a 17 year old, with a 17 year old being more like an adult.
The Basic Elderberry Syrup Recipe yields 2.5 cups, about 20 oz. of syrup with a 2 month shelf life. If doubling the recipe you will yield about 5 cups of syrup or 40 oz.  There are 32 oz. in a quart so a double batch will make over a quart of finished product. 

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