Last night I finally processed the elderberries I foraged. I made an elderberry syrup to use as a cold/flu tonic.
Elderberries are a great source of vitamin C and contain tons of antiviral and immunity-boosting properties. Using raw, local honey only adds to those health-boosting benefits.
I plan to take one tablespoon a day and add it to sparking water to make a yummy, fizzy drink.
Here’s the loose recipe I created below (I’m not sure it needs to be exact):
Elderberry Syrup
TIME:
60-90 min
|
MAKES:
2 quarts
HARVEST:
Wild elderberries
| INGREDIENTS |
|---|
| 1 – 1 1/2 cups wild elderberries, washed and picked from stems* |
| 2 cups water* |
| 1/2 orange, with peel, sliced |
| 1 Tbsp. Lemon juice from concentrate |
| 2 Tbsp. ginger, minced or sliced fresh |
| 1 cinnamon stick |
| 5-6 cloves |
| 1 star of anise |
| 1 cup honey |
DIRECTIONS:
- Wash and pick off the elderberries, being careful to remove all stems and lighter colored berries. Elderberries contain a cyanide-inducing glycoside in stems, seeds, roots, and leaves. By cooking the berries, you cook off the residual toxins.
- Once berries are properly separated and washed, add them to a pan with 2 cups of water, orange slices, lemon juice, ginger, and spices.
- Cook at a low simmer for 45 minutes to an hour. Turn off the stove, cover, and let the mixture cool so that it is comfortable to handle.
- Place cheesecloth over a bowl snd dump the contents of the pan into the cheesecloth. Put in plastic gloves, wrap the cheesecloth tightly around the mixture, and drain the liquid. Squeeze out as much of it as you can… you want to use just the liquid.
- When the mixture is around room temperature, add local raw honey and mix.
- Store in the fridge for up to three months.
- Take 1 Tbsp. daily to prevent colds/flus or several times a day once exposed to shorten the lifespan.
NOTES:
*if using dried elderberries, additional water might be needed.