This Elderberry Syrup can keep you tip top over the flu season with its Anti-viral and Immune-Boosting abilities RIGHT from your own backyard! (or neighbours if you ask nicely!)
Now that Summer is coming to an end are YOU prepared for the upcoming flu season?
Elderberries shown with it’s Immune-Boosting companion – Echinacea!
NOT only Echinacea can provide you with powerful flu and cold season fighting abilities – in fact in some studies Elderberries have been shown to be more effective than Echinacea!
“The efficacy of Echinacea sp. is dubious based on the identified studies. Over 2000 persons were given the treatment, but equal amounts of studies of good quality found positive and negative results. All three clinical trials of Elderberry concluded that it is effective against influenza” (1)
Elderberries are from the Honeysuckle family and many parts of this tree can be used medicinally including the berries and the flowers – the most common – as well as the leaves and the bark in traditional uses.
The Berries are Anti-Viral and Nutritive – high in Vitamin C and Bioflavonoids making them an IDEAL medicine for Colds and Flus. The Anti-Viral action is specific to Herbal Medicine – Pharmaceuticals can’t do this action SO if you have a flu and you go to the doctor the only suggestion they will give you is bed-rest… and NO, antibiotics do not work on viral infections – it’s a whole different ball-game!
Elder has been shown to be effective against 10 STRAINS of the influenza virus – the virus that is the most common ‘Flu’ virus. It also has shown to reduce the duration of flu symptoms to 3-4 days. (2), (3)
The only contraindication is taking TOO much Elderberry – exceeding the dosage that I recommend by a LOT can cause nausea & diarrhea. Also eating RAW Elderberries can cause an upset tummy.
‘Spiced Elderberry Syrup’ Recipe!
Start with yummy full ripened BLACK Elderberries – the only kind of Elderberry considered to be non-toxic.
NOTE: I have heard of people using the RED Elderberries – which grow wild on Vancouver Island – with careful straining since the Red Elderberry Seeds are TOXIC in large quantities. Some sources say that ripened, cooked and strained Red Elderberries are safe to consume. If you are going to make this syrup with Red Elderberries I suggest that you take small doses and make careful notes of any digestive complaints before taking any larger therapeutic doses. 
First you want to give the Elderberries some loving care when harvesting – make sure you honour the medicine from the plant any way that feels right for you. I often sing to the plants as I harvest – something that connects me with my roots of humming songs and gardening with my grandma.
Next you want to de-stem them, wash them, and skim off the floaty bits. Now they are ready for cooking!
Spiced Elderberry Syrup Recipe:
Alright here is the magical recipe! – AND I have to admit I am notoriously bad at following recipes so I suggest that if you feel comfortable you can fiddle with the recipe with different spices, amount of water and honey!
2 cups dried elderberries (I used fresh – so I decreased the amount of water I used)
1 large piece of fresh ginger
4 whole cinnamon sticks
18 whole cloves
2-4 nutmegs
13 cups of water (I decreased by 1/3)
4 cups raw honey
*You can use powder for all the spices above*
Add all the ingredients EXCEPT the honey into a large pot – let simmer for a couple of hours and reduce down (the less water you add the thicker your syrup will be – and more potent). Strain the elderberries & spice bits out of the juice (you can use cheese cloth to make it more clear if you wish) and add the honey when the juice is a bit cooler – to keep the honey RAW. Put it in your jar of choice – label it – and keep it refrigerated. Enjoy!
Yields: About 12 cups of yummy Spiced Elderberry Syrup.
Honestly this recipe is a guideline – the only thing that is important is the preserving aspect of HONEY. So if you want a less sweet Elderberry Syrup (and less Syrupy) just add less honey BUT even in the refrigerator it may not last as long.
Typically this recipe will keep for 2 months in the refrigerator. But if you make it now – I promise you – you will have used it all up. Especially since the syrup goes great on pancakes, in tea, with bread and cheese, etc etc. You can just use this syrup as a condiment for everyday living since it tastes super yummy and it’s SO good for you!
Dosage: 1 tablespoon 3x per day if you are feeling run-down and on the verge of getting sick. More if you are sick – I would double it.
*Just watch for any signs of digestive discomfort. If you do notice any just cut back to where it felt okay for your tummy! AND I wouldn’t start at the large dose – start with 1 tablespoon just to make sure your tummy likes it and go up from there. It is always better to start using the syrup before you get sick to really combat the flu anyway!
By the time you get the spices in the pot – your mouth is watering!
Simmer for a good couple of hours – at least – then strain, add the honey, and enjoy!
And Voila ‘Spiced Elderberry Syrup’ to keep you and your loved ones healthy throughout the flu season!
Sources:
(1) Holst L., Havnen G., & Nordeng H. (2014). Echinacea and elderberry-should they be used against upper respiratory tract infections during pregnancy?. Front Pharmacol. 5 (31).
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3941201/
(2) Glatthaar-Saalmüller B., Rauchhaus U., Rode S., Haunschild J., Saalmüller A. (2011). Antiviral activity in vitro of two preparations of the herbal medicinal product Sinupret® against viruses causing respiratory infections. Phytomedicine. 19(1), 1-7. (Abstract Only). http://www.phytomedicinejournal.com/article/S0944-7113(11)00509-5/abstract
(3) Caudwell, David. (2013). Course Notes from Pacific Rim College.
(3) Recipe reference. (2013). How to make Elderberry Syrup. http://www.thehungrymouse.com/2013/03/07/how-to-make-elderberry-syrup/
