This may be one of the best Elderberry syrup recipes on the planet. It’s graciously shared by my friends Nancy and Michael Phillips, the authors of The Herbalist’s Way. Delicious enough to use just for sheer flavor alone, Elderberry syrup is also helpful for warding off or speeding recovery from colds and flu.
Ingredients
2quartsFresh ripe ElderberriesSee variations below for using dried berries
1/4ounceFreshly grated Ginger root
1/2tspGround Cloves
Honey
Instructions
Combine the Elderberries with ¼ cup of water in a large soup pot and simmer until soft. Strain out the pulp, reserving the liquid. Compost the solids and return the liquid to the pot.
Add the Ginger and Cloves and simmer, uncovered, until the liquid reduces to about half its original volume. Pour the juice into a measuring cup and note its volume, then return to the pot.
Add the same amount of honey and stir until thoroughly combined. Let cool, then bottle. Store in the refrigerator, and use within 12 weeks.
To Use: To treat or fight off a cold or flu, take 1 to 2 tablespoons several times throughout the day.
Notes
Variations: I’ve followed this recipe using dried elderberries, and the syrup has turned out, while not quite as delicious, still effective. Use 1 quart of dried berries with 2 quarts of water. Cook over low heat with the lid slightly ajar so that steam can escape, until the water is reduced by half. Strain, add the ginger and clove, and continue as above.