I’ve written, posted, spoken, taught classes… about Elderberry and the benefits of making your own Elderberry Syrup many times. As a proponent of this industrious berry and with the spread of influenza currently, I wanted to make sure to touch base on it again. Of course, then I realized that in all the places I’ve posted recipes- on my blog was not one of them. #oops.

Elderberry syrup smells and tastes like apple pie and blackberries mixed together. So, I guess, like apple blackberry pie? Anyway, it’s delicious.

Sambucus nigra (Ooh, I know, *bonus*! You get to learn the correct names for plants too) or elderberry, has a zillion benefits. Ok, maybe not a zillion but it is vast and plentiful. It boggles my mind that it’s not commonplace to have a bottle of this syrup in every home like most people have NyQuil. With 43%DV of Vitamin C and 18%DV of Vitamin B6, plus Iron, Calcium, and Potassium…it’s almost a multi-vitamin on it’s own. That being said, it boosts your immune system to fight off viral infection and protect against all those things floating around out there. The coordinating herbs in this recipe contain additional anti-viral, expectorant, and stomachic (relieves irritated GI system) compounds. All super awesome things for sickness.

And even if your not kitchen savvy or just don’t feel like or are not comfortable with making your own there are many reputable OTC brands out there. My favorite is Sweet’s Syrup. My girl, Stephanie, has built an amazing small business and additionally touts a natural living lifestyle after the impact of cancer on her family. If you’re skeptical of how much environmental toxins play a factor in your health, get to researching. You’re already here, so that’s a good start. Jump on over to EWG.org and type in your favorite product. Then, I’ll let you go from there..

I digress but y’all know, I’m passionate about ditching the toxins in your life! You’re here for a recipe so here ya go. There is a how-to video on the open group, Uncouth Herbalista & Friends if you’d like a more visual approach. Join us and comment on how it went for you after you’ve made it!

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One more thing: a small warning to all of those that have auto-immune issues. Elderberry can be the opposite of what your body needs, enhancing your body’s immune response and therefor causing a potential for flares. I have Hashimoto’s, an autoimmune, but do not react to Elderberry. I also do not take it daily, only at the start of illness. In that my immune system is already not that of a regular person, I tend to get sick quicker than those around me. However, I know my body and know that Elderberry helps me rid the illness much faster than without. As with any medicine, if you are concerned with a potential for flare, speaking with your practitioner before using is best.

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Elderberry Syrup

2/3 Cup dried elderberries, sift through to pick out any twigs or leaves that may be in the dried material

3 Cups cold water

2 Tablespoons chopped fresh ginger (Dried, crystallized, or ground may be substituted. If using ground, reduce to 1 Tablespoon)

2 tsp dried thyme leaves

1-2 cinnamon sticks

1/2 tsp whole cloves

1 Cup RAW honey (Try very hard to find local, unfiltered, raw honey. The only ones I use here in Indiana are Eagle Creek Apiary and Eisele’s.)

Add all ingredients EXCEPT HONEY to a saucepan and bring to boil, turn heat to low and simmer until liquid is reduced by half. This is something you’ll have to watch because I don’t know how hot your stove top gets and they all vary. Just eyeball it, it’s not a huge deal if your over or under a bit. Once reduced, remove pan from heat and let steep until just warm. Strain into a bowl, compost or toss the used berries and herbs, then add the honey to the gorgeous purple liquid. Stir until combined, pour into your favorite bottle and store refrigerated. Adults: 1 Tablespoon per day, Children 12 and under: 1 tsp per day. During times of illness, repeat dosage every 4 hours for the first 48 hours. Can be taken straight, mixed into warm water for a delicious tea, or drizzled over fruit, oatmeal or pancakes for an immune boosting breakfast.

Updated Crock Pot Recipe!

I love my crock pot. I use it at least 2-3 per week if not more during the winter. And the discovery that making Elderberry Syrup the low and slow way was absolutely perfect made my weekend. With this, I can prep and store 3 or more batches of Elderberry at one time without standing over a stove. It’s glorious. And *bonus* it makes your house smell sooooo good. If you feel that you’re not kitchen savvy, this is the perfect way for you to dig into natural living without fear.

You literally cannot mess this up.

6 Cups Water

1 1/3 Cups Dried Organic Elderberries (I recommend Frontier Organic if you cannot harvest your own)

4 Cinnamon Sticks

1 tsp whole cloves

4 Tablespoons chopped ginger

4 tsp Dried Thyme OR 6-8 fresh thyme stalks

Raw, local honey, enough to double your final liquid and make a syrup. Probably around 1-2 Cups. Yes, cups. You’re making a syrup and a lot of it, at that.

Clean, sterilized Ball jars and lids, pint size is great or whatever you have.

Place all ingredients EXCEPT the honey in your crock pot. Give a little stir and set to LOW for 7-8 hours. Set it up while you’re at work and come home to the best smelling house ever. At the end of cooking time, strain liquid into a large bowl and add honey, stirring gently until combined. Pour into clean jars, leaving about 1″ of room at top and stash in freezer. Of course, keep one out and in your fridge for immediate use. Then pull out a jar at a time from the freezer and let thaw when you need it.

1/2 tsp per day for children, 1 tsp for adults and kids over 13 for wellness. Increase dosage during illness to every 2 hours for the first 24 hours.