Introduction: Easy Elderberry Syrup

This is my super easy recipe for Elderberry Syrup, yields 2 cups (16 oz)
The most common recommendation out there is to take 1-2 teaspoons daily for immunity support during cold and flu season.
*Can increase to 3 times a day at onset of symptoms.
Try pouring over pancakes, waffles, french toast, stir into yogurt or vanilla ice cream!

"Black elderberry has been used medicinally for hundreds of years. Some preliminary studies demonstrate that elderberry may have a measurable effect in treating the flu, alleviating allergies, and boosting overall respiratory health." -Wikipedia

Step 1: What You'll Need

1 Cup Dried Elderberries ( I bought mine from Amazon this time but shops in CS may have them in stock)
4 Slices of Ginger Root (I keep mine in the freezer)
4 Whole Cloves
2 Cinnamon Sticks ( Not pictured, I have substituted 2 tsp ground cinnamon with success)
1 Cup Local Raw Unfiltered Honey ( bought mine at Safeway WP, but I hear Costco is carrying it in CS)
4 Cups Water

*Pot, Spoon, Measuring Cup,
Metal Strainer, Cheesecloth (optional)
Jars for storage

Step 2: Reconstitute the Berries for Flavor!

Put Elderberries in pot with 1 cup water and simmer for ~15 minutes until berries have absorbed almost all the water.
Stir gently and regularly while simmering.

Step 3: Adding Ingredients & Boiling Down

Add 3 cups of water and stir in the ginger, cloves & cinnamon.
Continue simmering for ~30 minutes, stirring regularly, until liquid is down to half.

Step 4: Strain

Strain through a mesh strainer, I add a couple layers of cheesecloth for smoothness.
*Don't smash the berries too hard when straining for flavor sake, be gently on the delicate berries!

Step 5: Allow to Cool & Add Honey

Cool to ~118 degrees and gently stir in honey.
*Adding the honey while the berry juice is too hot will hurt the medicinal properties in the honey!

Step 6: Storage

Store in glass jar/s in fridge for a few weeks. (I love a homemade label!)
*could also freeze in ice cube tray to use later