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Elderberry Syrup

It’s the time of the year to pull out all the stops when it comes to finding ways to boost our immunity. I just recently learned the hard way about the joys,¬†oh wait I mean germs that come along with the 12 little preschoolers my son is hanging out with in the mornings. Little. Germ. Spitting. Sponges. Good thing they’re so dang cute.

Then thankfully my friend Lisa Jane introduced me to a recipe for Elderberry Syrup. Elderberries are known for their immune boosting properties. The syrup can be slurped from a spoon, drizzled on yogurt, pancakes, waffles, ice cream, made into gummy bears (still on my to-do list), or added to popsicles or smoothies.

There has been lots of studies on the health benefits of elderberries. Aside from being full of minerals, vitamin C and antioxidants, it has also been found to inhibit certain strains of influenza. I have heard 1-2 teaspoons a day is a good amount for prevention. The general consensus is to 3 teaspoons, 4x a day is a good amount if you are sick.

The syrup will stay good for months in the fridge. May you and yours enjoy this in good health.

3 c. filtered water
1 c. dried elderberries
1-2 inch piece of ginger, chopped
3/4 c. raw honey (local if possible)

1.) In a small saucepan bring water, elderberries and ginger to a boil.
2.) Reduce the heat and simmer for 45 minutes, or until the liquid is reduced by about half.
3.) Strain elderberry mixture through a fine mesh strainer or through a strainer lined with cheesecloth.
4.) Let cool to room temperature.
5.) Stir in raw honey.
6.) Store in the refrigerator.

Conponent in action
-spoon over yogurt or ice cream
-drizzle over waffles and pancakes
-add to smoothies and homemade popsicles