I like to make elderberry syrup to have during the fall and winter months, taking a tablespoon or two a day, as a cold and flu preventative. I happen to have an elder tree in my yard, and yesterday morning I went out and picked some of the ripe purple berries to make my syrup. There are a lot of syrup recipes out there, but I like to make Rosemary Gladstar's version from her book Family Herbal. You can find some good information about elderberries and elder flowers here. I have used both fresh and dried berries in this recipe. When I do use dried berries, I get mine from Mountain Rose Herbs . They are an outstanding green business. The syrup is simple to make and it's quite tasty too. Just remember to use only the blue elderberries, not the red and don't eat the berries raw. Always cook them first.
Elderberry Syrup
1 cup fresh or
1/2 cup dried elderberries
3 cups water
1 cup honey
If you pick your own berries, make sure to remove all stems and rinse them in a colander. Place berries in saucepan and cover with water. Bring to a boil, reduce heat, and simmer over low heat for 30 to 45 minutes.
Smash the berries and stain the mixture through a fine-mesh strainer. Add 1 cup of honey and stir. Bottle the syrup and store in fridge for up to 3 months.
1 cup fresh or
1/2 cup dried elderberries
3 cups water
1 cup honey
If you pick your own berries, make sure to remove all stems and rinse them in a colander. Place berries in saucepan and cover with water. Bring to a boil, reduce heat, and simmer over low heat for 30 to 45 minutes.
Smash the berries and stain the mixture through a fine-mesh strainer. Add 1 cup of honey and stir. Bottle the syrup and store in fridge for up to 3 months.
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