2 cups of fresh elderberries
1 stick of cinnamon
1 tsp of fresh grated ginger or dried ginger
1 tbsp of dried orange peel or 2 strips of fresh orange zest
1 tbsp of rosehips (optional)
1 tbsp of hawthorn berries (optional)
4 cups of water
1 cup of honey
½ cup of brandy (optional)
Remove all elderberries form their stems (stems are toxic). I use a fork and run it through the stems to help remove the elderberries. Place the elderberries and all other ingredients (except the honey) into a pot and bring to a boil. Allow to simmer for 30-45 minutes or until the mixture has reduced down by half (2 cups).
Strain the mixture in a double layer of cheesecloth over a mesh strainer. Make sure to squeeze all the juice out of the cheesecloth. Allow the remaining strained liquid to cool down, and then add the raw honey and brandy. Stir mixture until well combined into a smooth light syrup and then pour the syrup into glass bottle and cap. Viola! You now have Elderberry Syrup!
This syrup tastes great and is an amazing immune supporting herbal remedy for cold and flu season. You can take 1 tsp of the syrup daily for general immune support and you can take 1 tsp of syrup 3-4 times a day when experiencing cold and flu symptoms. I also use this syrup in cocktails and sneak it into my chocolate brownies too! The syrup can be stored at room temperature for 6-12 months. If you omit the brandy, then you will have to store the syrup in the refrigerator and use within 3 months.
Enjoy the magic of the plants!