One of my favorite products to have on hand during the winter in New England is elderberry syrup. Taken daily, this syrup works as a preventative from getting the cold and flu. It contains anti-viral and anti-microbial properties as well as high amounts of vitamin C. This syrup is a little pricey to continue buying small bottles from the market, but it only costs about $10 in supplies to make a quart from scratch.
Elderberry syrup can be taken alone, a few tablespoons per day, or by adding it to a recipe. This tastes wonderful on top of pancakes and waffles, splashed into soda water, or steeped with hot water and made into tea.
I know some vegans are opposed to eating honey and that it can be replaced with agave syrup in this recipe, but I wanted to be sure to include all of the medicinal properties possible in making this syrup.
Immunity Boosting Elderberry Rose Hip Syrup
- 4 cups filtered water
- 1/4 cup dried elderberries
- 1/4 cup dried rosehips
- 2 small cinnamon sticks
- 1 inch knob fresh ginger
- 1/3 cup raw honey
- 1 teaspoon ground cloves
- 1 tablespoon lemon juice
1. In a large pot, bring the water to a boil.
2. Add the elderberries, rosehips, cinnamon sticks, and ginger.
3. Reduce heat to a simmer and cover pot, stirring occasionally for about 25 minutes.
4. Remove from heat and remove the solid contents from the pot. I just used a slotted spoon but you could also use a cheesecloth and strain the syrup into another pot.
5. Stir in the ground clove, lemon juice, and honey.
6. Let cool and store in air tight containers in the refrigerator.
Photo: Lauren Sacerdote