I make this syrup every fall when the sickness season starts. This is a part of what I consider my ‘flu shot’. Part of my morning routine consists of a tbsp of elderberry syrup, some butter oil, 1 1/2 tsp fermented cod liver oil. I also add Spirulina when I make a smoothie.
- 1/2 c. dried Elderberries
- 1 tbsp Rose hips (optional)
- 1 cinnamon stick
- 5 cloves
- 1 inch piece of fresh ginger peeled and sliced thin
- 1 vanilla bean (optional)
- 2 c. filtered water
- 1/4 c. honey (more or less to taste)
- In a small saucepan combine the elderberries, rose hips, cinnamon, cloves, ginger, vanilla bean and water.
- Simmer on low until reduced by half about 20-30 minutes. Pour the honey into a small bowl. Once reduced filter through a strainer into the bowl and mix with honey.
- Allow to cool to room temp and then store in a glass container in the fridge. Will keep for about a month in the fridge.