Elderberry Syrup

Elderberry has been clinically proven to reduce symptoms of cold and flu, and is a must for any family medicine chest!

Supplies needed:

• Dried elderberries

• Dried elderflowers

• Brandy

• Honey

• Small strainer

• Water

• Wooden spoon

• Measuring cups

• Large jar

• Large stainless steel, glass, or porcelain lined pot

• Cinnamon stick

• Cloves

• Fresh ginger slices

• Glycerin

Ratios:

1 to 2 tablespoons dried plant material to 1 cup boiling water

Per cup of reduced infusion: 1/2 cup honey, 1/4 cup brandy and 1 tablespoon glycerin

Directions:

1. Make a tea with the dried elderberries and flowers. Measure the dry herb into a jar or container and pour the boiling water over it. Cover and let it sit for 6-12 hours.

2. Pour the infusion in the large pot and measure the depth with a chopstick or wooden spoon handle. This will help you know when you have simmered and reduced the infusion by half.

3. Add cinnamon sticks, ginger slices, or other embellishments at this point, careful not to boil. Stir often while simmering (reduction takes awhile—at least an hour)

4. Remove pot from heat after the infusion is reduced; pour into large measuring bowl, straining off the embellishments.

5. Separate the herb from the tea by straining through muslin or cheesecloth, or a press.

6. Guesstimate about how many cups of reduced infusion are left and add the appropriate amount of honey and brandy.

7. Pour into clean bottles and label. Keep in the refrigerator for about a year. It will keep strong potency on the counter for a couple of weeks at the most. I keep it in a large jar in the refrigerator and refill a small bottle each week so the it can be taken each day at room temperature. The brandy, honey, and glycerin all help with preservation.