Elderberry Syrup (Dairy Free, Grain Free, Paleo, Real Food, Vegetarian)

Happy New Year! I am starting 2019 with this super simple recipe for elderberry syrup to get you and your family through winter.

Berries from this plant have been historically used for wine, syrups, and desserts but it is also a powerful medicinal plant. So much so, that ancient Greeks considered this plant the 'father of medicine', and for good reason. It is known to contain properties that, when used within the first 48 hours of symptoms, naturally helps to improve colds and the flu (including H1N1 human flu and H5N1 avian flu strains).

Elderberries are a great source of anthocyanidin, which is known to stimulate the immune system. Elderberries are also anti-inflammatory and contain antioxidants, which are useful during sinus infections. Research also shows promising results when lowering blood sugar.

And while uncooked berries are considered toxic, the ripe and cooked berry is safe. I get my berries from Mountain Rose Herbs to ensure a quality syrup at home. You can search out pure elderberry syrup at your local health food store (and online), but I find these hard on our budget so I make my own syrup in my slow cooker overnight!

Besides dried berries, I also added a sprig of rosemary from my backyard - and this step is optional. Rosemary is also a known anti-inflammatory and it boosts wellness when it comes to infections, particular those of the throat and lung.

I use a very spare amount of raw honey as a added sweetener. Increase the amount to suit your family's needs. Store the finished syrup in the refrigerator.

Elderberry Syrup

3/4 cup dried elderberries (I mine here)
2 cups filtered water
1 spring fresh rosemary, optional
2 tablespoons raw honey, plus more to taste

In a small slow cooker, add the dried elderberries, water, and rosemary. Cover and cook on low for 8-10 hours, or overnight.

Strain the elderberry liquid into a glass container with a tight-fitting lid. Discard solids. Stir in the honey until it is dissolved.

Store this syrup in the refrigerator. Freeze or use within 3 weeks.

Dosage suggestions:

Kids: 1/2 teaspoon to 1 teaspoon every 3 hours

Adults: 1 tablespoon to 1 1/2 tablespoons every 2-3 hours

**This recipe is not intended as a substitute for medical advice. It is recommended you talk with your doctor as needed.

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