Before I tell you about this great syrup we made, I wanted to give a little background and information on what we put into this concoction. 

These are the Herbs
Elder flowers: Enhances immune system function, soothes respiratory tract, Effective against flu viruses, Relieves coughs and congestion.
 *Do not use when Pregnant

Oregon Grape RootIf used at the first sign of possible symptoms of, can stop cold, flu or sore throat from developing. (Same actions as the herb called Goldenseal, and should not be used by pregnant or nursing women.)

Echinacea: Great for immune and lymphatic system,  Stimulates certain white blood cells, useful for allergies, colds and flu.

Ginger Root: Increases circulation, strong antioxidant, Useful for fevers.

*If you do not want to take the time to make a syrup, these herbs can be combined in an infuser or tea ball and can be consumed as a tea. 
You should just make the syrup!
Elderberry Syrup
This sound delicious because it sounds like something you put on your pancakes!!
Although you could, this baby's main purpose is to kick the cold/flu that you've been dreading this winter season. My incredible herbalist (aka hubs) concocted these herbs into a syrup and together we canned this stuff. I can say that we have already used it this year and it worked incredibly. We both felt a cold coming on at one point and started taking this stuff. The cold was so minimal I barely noticed it. Now that I have disclosed this information, I want you to believe me and make this stuff. 
Elderberry syrup ingredients

1/3 cup dried elderberries
1/3 cup dried elderflowers
3 Tbsp. echinacea root (*cut and sift)
2 Tbsp. ginger root (*cut and sift)
1 tsp. cinnamon
1 Tbsp. lemon zest
juice of 1 whole lemon
2 Tbsp. Oregon Grape root or Goldenseal root 
(Oregon Grape root has the same properties as goldenseal and is less expensive)
5 cups water
1-2 cups  raw honey (depending on how thick you prefer)

*cut and sift looks like small pieces and is not powdered form.
You will need:
Large pot, fine strainer, cheesecloth, bowl and bottles to store syrup
Add all ingredients to pot, except for honey. Bring to a boil and reduce heat to low. Cover and simmer for 45 minutes.
Allow mixture to cool. Put cheesecloth on top of fine metal strainer. pour elder mixture through cheesecloth into a bowl. When pouring mixture through cheesecloth herbs will be left behind. The cheesecloth is very helpful at this point. Gather the edges of the cheesecloth and twist. Squeeze extra juice out into the bowl. You are going to want to get as much out of these herbs as you can. After you are done straining and squeezing, add honey. Honey amounts depend on how thick you would like your syrup. Pour syrup into jars and refrigerate. We found syrup jars that you are able to seal. If you are in the canning mode, go for it. That way we are able to store syrup in our pantry instead.

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