Sharing my elderberry immune boosting syrup recipe with you all today while the elderberries are perfect for picking!
The berries ripening in late Autumn are rich in bioflavonoids, packed with vitamins A.B and large amounts of C, full of antioxidants and immune boosting properties and can be taken to prevent the cold and flu but also lessen the symptoms should any bacterial or viral illness occur. It's also used to help improve eye vision and lower the cholesterol. You can use the berries in so many ways to make syrups, wines, vinegars, teas, cordials and healing elixirs!
What you will need
1 cup of elderberries (we used freshly foraged ones but you can use dried)
1 cup of rosehips (again we used fresh but you can use dried)
1/2 teaspoon of cloves
1 tablespoon of ground cinnamon,
1 tablespoon of fresh ginger or 1 teaspoon of dried
Up to half a cup of honey or alternative sweetener like agave nectar.
If using fresh elderberries I find it best to take a fork through the stems which allows the berries to fall off easier and quicker than doing it individually by hand, don't worry too much if little stems come off too.
Combine all ingredients apart from the honey/agave into a pan, mash the rosehips up a little bit first and for every cup of elderberries and rosehips you use, add a cup of water. Bring the pan to a boil then reduce heat to gently simmer for around 30-40 minutes.
Strain the mixture then stir in your honey or alternative sweetener, then pour into a bottle or jar and allow to cool before and storing it in the refrigerator. It should keep for atleast 4-5 weeks but I have had a jars last a few months before.
1 tablespoon daily for adults or one teaspoon daily for children for immune support, or every couple of hours if illness is present. You can also add it into juices, teas, pancakes, porridge and other yummy meals, I even like to add a table spoon into a glass of wine.
Note (uncooked elderberries can give you a sore tummy, always make sure to pick the ripe ones and cook them before using.)