Elderberry Syrup

Ingredients

• 1 kg fresh elderberries (stems removed)

• 1.5 litres water

• 1-2 cinnamon sticks (or 1 tbsp cinnamon powder)

• 3-4 cloves

• 1.5inch chunk of fresh ginger (or 2 tbsp fresh grated ginger)

• Juice of 1 lemon (optional, for extra flavour and preservation)

• Raw honey (equal volume to the strained liquid)

Instructions

1. Prepare the Berries

• Remove stems and rinse the elderberries thoroughly.

2. Simmer the Berries

• In a large pot, combine the elderberries, water, cinnamon powder, and fresh ginger.

• Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, until the liquid reduces by about half.

3. Strain the Mixture

• Use a fine mesh sieve or cheesecloth to strain the liquid, pressing the berries to extract as much juice as possible.

• Measure the total amount of strained liquid.

4. Add Honey (1:1 Ratio)

• Allow the liquid to cool slightly (below 40°C / 104°F) to preserve the honey’s beneficial properties.

• Add an equal amount of raw honey (if you have 500 mL of liquid, add 500 mL of honey).

• Stir well until fully dissolved.

5. Bottle and Store

• Pour the syrup into sterilised bottles or jars.

• Store in the refrigerator for up to 3 months.

Dosage & Use:

• For immune support: 1–2 tablespoons daily

• If sick: 1 tablespoon every 2–3 hours