Updated: Feb 29, 2020
Elderberry syrup is an effective natural botanical way for preventing and shortening the duration of the common cold and flu. (study)
To support the immune system take it regularly and ramp up the dose at the onset of illness. I start to prepare it for Halloween. I have nicknamed Cold & Flu Season as Post Halloween syndrome for kids.
Do you really think a child can eat a year’s worth of candy over night without consequences? My kids already know that I start the countdown on October 31st and you bet by Thanks Giving the notes from school begin to arrive...
There are some great elderberry products on the market but I make my own. It is cost effective and I can dose the amount of sugar I add in it.
I use my Instant Pot because it's a bit quicker. I'll include instructions for both instant pot and stove top.
WHERE TO FIND ORGANIC DRIED ELDERBERRIES:
You can find them in bulk at your local health food store. I just order it online here.
DOSING* FOR PREVENTION AND IMMUNE HEALTH:
Adults: 1 Tablespoon 1x day
Kids 2-7: 1/4 Tablespoon 1x day
Kids 8-12: 1/2 Tablespoon 1x day
DOSING* IF YOU START TO COME DOWN WITH SOMETHING:
Adults: 1 Tablespoon 3x day
Kids 2-7: 1/4 Tablespoon 3x day
Kids 8-12: 1/2 Tablespoon 3x day
*Dosing recommendations from Dr. Aviva Romm, herbalist and MD. Recipe created by Wellness Mamma.
RECIPE FOR HOMEMADE ELDERBERRY SYRUP (SAMBUCA)
MAKES 32 OZ
4-8 ounces (about 3/4 cup - 1 1/2 cups*) organic dried elderberries
1 cinnamon stick
1 chunk fresh ginger
1/2 teaspoon ground cloves
4 cups filtered water
1 cup raw, local honey
optional: 1/4 cup + 2 Tablespoons dried astragalus powder
*The more you use, the thicker (and more potent) the syrup will be.
Stovetop: Combine the first 5 ingredients in a large pan.
DO NOT ADD IN THE HONEY. Bring to a boil, reduce heat and simmer, covered, for about an hour.
Instant Pot: Combine the first 5 ingredients in the IP bowl.
DO NOT ADD IN THE HONEY. Cover and lock. Set to Manual High Pressure for 20 minutes. Allow to depressurize naturally.
Using a mesh strainer, strain off the liquid into a large glass bowl. Use the back of a spoon to mash the berries and extract even more liquid. Discard/compost the berries.
Allow liquid to cool to room temp, then add honey using a whisk.
Transfer to glass jars (preferably dark or amber bottles) with lids. I use leftover pellegrino bottles. Store in the fridge.
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