I’m Back! After an almost four month hiatus from the blog, I decided I had to pop back on here and share this recipe with the world. I don’t know about you, but with school starting and the days getting colder, the first head cold of the season is making its way through our house hold. Elderberries grow wild here in the inland northwest and I found a trustworthy source of black elderberries (Sambucus nigra). Last year, I purchased Elderberry Syrup locally which was convenient and the perfect way to support a local business (Hierophant Meadery), but I had never made the syrup from scratch before so I thought I would give it a try. I am so glad I did because this syrup does not disappoint and it was incredibly easy to throw together. The best part – I added a few more ingredients to make it even more delicious and I was able to adjust the sweetness to my taste preferences.
Barely Sweetened and Warming Elderberry Syrup
Many people have heard of the health benefits of black elderberry, especially related to cold and flu season. Research has shown that elderberry extract is not only powerful in terms of the prevention of viral infections but also in treatment, specifically decreasing the intensity and duration of the infection. I love the addition of the fall/winter spices in this syrup because it creates a warming feeling in body which always feels nice when it’s cold out. Be aware that there are different species of Elderberry, and some parts of the plant and the berries may be poisonous depending on the variety. Always rely on a trusted source when using medicinal plants. Consult with your doctor prior to ingesting this syrup to ensure it is a safe option for you and your family. This recipe is inspired from the Elderyberry syrup recipe from Holistic Squid.
|
Ingredients:
1 cup dried or fresh black elderberries (stems removed) 4 cups filtered water 1.5 inches of fresh ginger, thinly sliced (can be frozen) 2 cinnamon sticks 3 whole cloves 5 peppercorns 5 all spice berries 4 cardamom pods 1/2-1 cup raw, sustainably sourced, local honey (I used only 1/2 cup and found the syrup to be sweet that my kids still liked it, but it wasn’t overly sweet/sticky) |
|
|
Directions: 1. Add all ingredients except the honey into a medium saucepan or pot. 2. Bring to a boil, then turn to low and simmer the mixture for 45-90 minutes, until the liquid is reduced by about half. 3. Before it cools, strain through a fine mesh strainer. 4. Allow the liquid to cool to around 110F and add the honey. Gently stir to combine. 5. Transfer to a jar or reuse a beverage/salad dressing/other bottle that you can easily poor a tablespoon from. Freeze what won’t be used in more than a week in ice cube trays to defrost later. Copyright 2017 by Korrin Fotheringham, MS, RDN, CD of Northwood Nutrition, LLC. |
|
Children: 1 teaspoon twice/day, increase up to 1 tablespoon twice/day during a cold/flu
Adults: 1 tablespoon twice/day increase up to 2 tablespoons twice/day during a cold/fluPlease let me know if you try this recipe and what you think of it! I love to talk about flavors and any suggestions you may have. Feel free to tag me on Instagram if you happen to take a picture of it 😉 @northwoodnutrition.Thanks for reading!
Recent Comments