Elderberry Syrup

This syrup is a lifesaver in my house.  We take 1 teaspoon morning and evening from Fall through early Spring as a nourishing, immune supporter[1].  Also, at the first sign of a sniffle or funky feeling in the throat, we start taking 1-3 teaspoons more of this crimson beauty daily until it passes.  Elderberry is proven to reduce the duration of illness and help prevent it in the first place![2]
Makes about 3 cups of alcohol-free syrup or 4 cups with alcohol.
Time involved: 1 hour
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What you need:

• 2 cups dried organic elderberries
• 4 cups cold water (distilled, purified, or spring water works best)
• 4 inches peeled, fresh ginger root or 2-3 tsp. organic dried ginger root
• 1 3-inch piece sweet cinnamon stick
• 1 cup raw, local honey (or organic maple syrup or agave for a vegan/infant-friendly recipe)
• 1 cup vodka or brandy (optional to increase shelf life)

What you do:
​1.    In a pot, combine berries and herbs with cold water and bring to a boil.
2.    Lower the heat and allow herbs to simmer for 30 minutes.
3.    Take the pot off the heat, cover it and let everything steep for 1 hour.
4.    Strain the mixture into a separate bowl.  I use a double layer of cheesecloth or a muslin nutmilk bag to separate the berries and herbs from the syrup.  If the liquid is cool enough, you may squeeze the bag to get more liquid out.
5.    Once the strained liquid has cooled to just above room temperature, stir in the raw honey or maple syrup.
6.    If you are using the vodka or brandy, add it now and stir until combined.
7.    Bottle the syrup in sterilized glass jars that can be tightly covered.

Variations:

• Add ½ cup dried rosehips in step 1 for a boost of vitamin C.
  
• Add 1 vanilla bean pod, sliced down the middle in step 1 for a vanilla syrup.

[1] https://www.ncbi.nlm.nih.gov/pubmed/11399518
[2] https://health.clevelandclinic.org/elderberry-a-natural-way-to-boost-immunity-during-cold-and-flu-season/

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