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How to make Elderberry Syrup

elderberry syrup

Elderberry Syrup South Africa

Elderberry Syrup. Elderberries are one of my most-used go-to remedies for cooler months. The dried berries of the Sambucus nigra plant are naturally high in immune-boosting compounds that are specifically shown to help beat the cold and flu more quickly. They can be used to make a variety of remedies, and my favorite is this simple Elderberry Syrup South Africa.

Elderberry: A Natural Remedy for Mild Colds and Flu?

There is certainly a time and a place for conventional medicine and doctors visits. Unfortunately, there isn’t much that conventional medicine can do for a common cold or even a mild case of the flu.

health benefits of elderberries 

  • Boost the immune system
  • Fight and protect against bacterial infections
  • Fight and protect against viral infections
  • Reduce the symptoms and duration of a cold or the flu
  • helps clear sinus infections
  • has natural diuretic effects and promotes bowel movements
  • anti-inflammatory properties
  • anti-carcinogenic properties
  • eases symptoms of allergies
  • high in antioxidants
  • high in vitamin A, which makes it great for healthy skin

Clearly elderberry is a powerful plant! Through the years I’ve tried to be consistent in having our whole family take elderberry syrup, especially during the cold and flu season. The problem? Elderberry syrup is expensive!

Below is a simple recipe to follow as well as a youtube video. For a longer shelf life you can add 1/4 cup brandy to this recipe.

INGREDIENTS

  • 1/2 cup dried elderberries (58 grams)
  • 2 cups water (460 grams)
  • 1 teaspoon ground cinnamon (optional, but please use real cinnamon!)
  • 1/4 teaspoon ground cloves (optional)
  • 1 tablespoon fresh ginger , minced (optional)
  • 1/2 cup honey (184 grams)

INSTRUCTIONS

  • Combine the elderberries, water, cinnamon, cloves, and ginger in a small saucepan over high heat and bring the mixture to a boil. Lower the heat and allow the mixture to simmer until the water has been reduced by half, about 25 to 30 minutes.
  • Pour the cooked berries and liquid through a fine mesh strainer, into a clean bowl, to strain out the berries. Use the back of a spoon to press on the berries in the strainer, to extract all of the juice, then discard the pulp that’s left in the strainer.
  • Allow the elderberry juice to cool to room temperature, so that the heat doesn’t harm the nutrients in the honey. Stir in the honey, using a whisk to incorporate it smoothly, then transfer the syrup into a sealed glass jar that you can store in the fridge.
  • This syrup should keep well for at least two weeks when stored in the fridge, so if you don’t think you’ll use it all before then, feel free to freeze any extras. You can always thaw it overnight in the fridge when you need more. Homemade elderberry syrup doesn’t become as thick as the store bought version because it uses less sugar and no preservatives or thickeners, so don’t be alarmed if the final syrup has more of a liquid consistency.