Black elderberries (Sambucus nigra) are known for being full of vitamins and immune boosting compounds that have been shown to help fight colds and the flu. You may also use juices from frozen blueberries, raspberries, and strawberries, either from the grocery store or frozen from summer berry picking. This syrup is great on waffles and pancakes, mixed into sparkling water, or taken in sips to maintain your health throughout the winter.
2/3 cup black elderberries
3½ cups of water
2 tablespoons fresh or dried ginger root
1 teaspoon cinnamon powder
½ teaspoon cloves or clove powder
1 cup raw honey (local is best!)
1. Pour water into medium saucepan and add elderberries, ginger, cinnamon and cloves (do not add honey!)
2. Bring to a boil and then immediately cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half. Remove from heat and allow to cool. Pour the mix through a strainer or some cheesecloth into a glass jar or bowl.
3. Discard the elderberries (or compost them!). Add honey and stir well.
4. Pour syrup into a jar or bottle and store in the fridge. The recommended dose for a child is ½ tsp-1 tsp. and ½ tbsp. to 1 tbsp. for adults. If you get sick, take the normal dose every 2-3 hours until symptoms disappear; otherwise take a dose about 4-5 times a week to boost immunity.