Homemade Elderberry Syrup
Nobody likes getting sick, which is why every single sniffle season, we frantically work to avoid coming down with the common cold, the dreaded flu and that pesky stomach bug. We wash our hands, avoid the crowds, take our supplements and prioritize general wellness strategies, BUT the one tool that is way too often overlooked, also happens to be my favorite, and that is Elderberry Syrup.
About Elderberry
I’m sure you’ve heard about elderberry syrup, since there is a ton of hype around it right now, but if you don’t know much about it other than being familiar with the name, let me clue you in.
Elderberry (properly known as Sambucus) is simply a plant and although we focus on the berries, it also has flowers, leaves and bark — each of which has its own set herbal actions. The bark and leaves are potentially toxic though, so the flowers and berries are where the magic is at.
The berries, specifically, have a long history of being used to boost the immune system, prevent illness and decrease the duration and frequency of symptoms. It’s most often thought of as being indicated for cold and flu, but it’s beneficial for really any acute infection, particularly those with fever, headaches, nausea, runny nose and coughing.
If you’re interested in all that elderberries have to offer, here are some more benefits.
Boosts your immune system.
Combats both bacterial and viral infections.
Prevents the cold and flu.
Reduces the duration and severity of symptoms.
Reduces fever.
Decreases inflammation.
Alleviates cough.
Helpful for asthma, hay fever and allergies (this is due to the high vitamin C content, which acts as a natural antihistamine).
Has a high antioxidant content
Why Make It Yourself
Have you ever bought elderberry syrup from the store? Holy moly, it comes in a tiny bottle and it is NOT cheap. This is fine if you’re only taking it while your sick to reduce the duration and severity of your symptoms, but I prefer to take it all season long to boost my immune system and prevent sickness. When you’re taking it for a long period of time, making your own is much more affordable.
Even more valuable than the cost effectiveness, is the fact that you will be making your own medicine. This allows you to take an active role in your heath, monitor exactly what is going into your body and feel much more empowered that yes, you can make your own medicine.
Also, did I mention that it is SO easy to make. I’m a busy mama, doctor and business owner — trust me, if making elderberry syrup was a lengthy and complicated process, I simply wouldn’t be doing it. You basically just add the ingredients together and while it’s cooking up, you can go about your busy day.
Is It Safe?
Elderberry syrup is extremely safe, but because it boosts the immune system, it may not be suitable for those with an autoimmune condition, since their immune systems are already working in overdrive, and theoretically it may interact with immunosuppressant drugs. If you’re concerned, check with your doctor to confirm that elderberry is a safe option for you.
Homemade Elderberry Syrup Recipe
Ingredients:
Let me first say that the quality of your elderberry syrup is a direct result of the quality of the individual ingredients, so opt for organic herbs and filtered water.
2 cups dried elderberries (I get all of my herbs here)
4 cups filtered water
1 cinnamon stick
1 teaspoon dried ginger root or 1 tablespoon fresh ginger
1 cup raw local honey
1 cup vodka (optional)
Notes:
Sub organic maple syrup or agave syrup for a vegan and infant friendly version. Remember, infants under the age of 1 years old should never have honey.
While there’s no substitution for alcohol, you may choose to omit it. The alcohol (and honey) acts as a natural preservative to increase shelf life.
When choosing honey, opt for a local option. Local honey is amazing for allergies since it provides a form of immunotherapy. This is because the bees that make the honey use the pollen that is in your specific area.
Directions:
Add the elderberries, cinnamon, ginger and water to a large pot and bring to a boil.
Reduce the heat and simmer for 40 minutes.
Remove the mixture from heat and let steep for 60 minutes.
Allow the liquid to completely cool before draining with a fine mesh strainer or cheese cloth. Make sure to squeeze all of the extra liquid out, since this liquid is the most concentrated (AKA, the good stuff!)
Stir in honey and alcohol, if using. It’s important to make sure that the liquid is cooled to room temp before adding the honey since heat deactivates the beneficial enzymes in honey.
Store in the fridge in a sterilized glass container.
Enjoy 2-3 teaspoons per day.
