2/3 cup black elderberries
3 1/2 cups of filtered water
2 tablespoons of fresh gin
ger root, finely minced, or 1 tsp dried ginger
1/2 – 1 teaspoon of cinnamon powder
small sprinkle of cloves or clove powder
1 cup (or less) raw honey (or sweetener of
choice- see note below)
How To Make Elderberry Syrup:
1. Put all ingredients except honey in a medium
sized sauce pan.
2. Bring to a boil, reduce heat and simmer for 45
minutes to an hour until liquid reduces by 1/3.
3. Remove from heat and let cool slightly.
4. When cool enough to touch the pan with your
hands, strain the liquid through a strainer or
cheesecloth into a large glass jar or bowl.
Discard the strained ingredients.
5. When liquid is still warm, add the honey and
stir well to incorporate. [Note: alternate
sweeteners like stevia can be used, though this
will create a liquid, rather than a syrup and it will
only last 2-3 weeks in fridge]
6. Store in a glass bottle or jar in the fridge.
Standard dose is up to 1 tablespoon a day for
adults and 1 teaspoon a day for kids over the
age of 2. Some sources recommend taking
every other day or only during the weeks to
boost effectiveness. If cold or flu strikes, this
dose can be doubled or tripled until symptoms
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