Elderberry is a plant that is used as both food and medicine. Science shows that elderberry's bioflavonoids prevent the flu virus from entering our cells and replicating. Last fall and winter I took Elderberry syrup daily and did not once succumb to the flurry of colds and flus surrounding me. Nature in her wisdom provides us with these berries just as we head into the season of colds and flus. I am happy to share my herbal mentor's (Danette Steele) tried and true recipe here.
Elderberry Syrup Recipe
- 125 grams or 1 cup of dried whole Elderberries
- 1.25 litres of boiled filtered water
- 300-500 grams of raw local honey - this preserves the syrup
Place the Elderberries in a non-reactive pot or large glass jar and add the boiled water. Cover with a lid. Let the mixture steep on the counter top for 8 hours or overnight.
After 8 hours place the berries in the pot and bring to a boil. As soon as it boils, lower heat to a simmer with the lid on for 45 minutes. Then take off the heat and let mixture cool down.
Strain the mixture, keep the juice and compost the berries. You should have about 1 litre of liquid left. Warm gently over a low heat and add the honey, stirring until the honey is completely mixed in (just a few minutes). Take off the heat and let cool to room temperature before storing in clean/dry sterilized bottles or jars. Label and store in the fridge. Will keep for 2-3 months.
Dosing - shake before using
- Adults: 1 tbs per day as prevention
- Children: 1 tsp per day as prevention
- If exposed to a viral infection you can take it 2-3 times per day, or if you are sick with cold or flu you can take hourly up to 8 times a day.
You can take the syrup as is or add to water or tea. My favourite is with seltzer water and lime. Enjoy this delicious plant medicine!