Elderberry syrup naturally contain vitamins A, B, and C and stimulate the immune system. Israeli researchers found that the complex sugars in elderberries support the immune system in fighting cold and flu. They developed several formulas based on these complex sugars that have been clinically shown to help ameliorate all kinds of cold/flu.
How to make elderberry syrup? This question can be divided into the following small topics: How to make elderberry syrup with elderberry powder?
How to make elderberry syrup with fresh elderberries?
how to make elderberry syrup from elderberry juice?
how to make elderberry syrup from frozen berries
Elderberry powder is a versatile potent substance with a specific colour, taste and unmissable medicinal benefits that can enhance our plate. It is also a very convenient way to preserve elderberries.
2/3 cup of Sambucus Elderberry Powder
2 tablespoons of sliced ginger root
1 cinnamon stick
3 cups of water
A few goji berries (optional)
1 cup of honey
pounds of elderberries, fresh
– inch piece of ginger, peeled and shredded
Remove stems from fresh elderberries.
Place elderberries in the top part of a steam juicer. Steam for 30 minutes until the juice is running freely. Press berries lightly to release as much juice as possible.
Draw off the hot juice into a saucepan. You should have about 4 cups of juice. Add ginger to the saucepan.
Simmer the juice with the ginger at low temeratures for 30 minutes until the juice is reduced to 2 cups. Remove the juice from the heat. Pour the juice through a mesh strainer to remove the ginger pieces.
Add 1 cup of honey to the strained, reduced juice and stir well to combine. Pour into prepared sanitized bottle. Label.
Keep refrigerated. Will keep for several weeks in the fridge. For longer storage, can in a water bath canner for 10 minutes for pints (15 minutes for pints above 1000 feet).
Use 1 tablespoon of elderberry syrup every 2 hours at the first sign of a cold. Reduce the serving size to 1 teaspoon for children under 12. Children under 2 can be given 1/2 teaspoon safely. Elderberry antioxidants enter the blood stream rapidly and are excreted within 2 hours of eating, so it is safe to take elderberries often.
This syrup can be used regularly as a food.
1/2 cup elderberry juice
2 cups water
1 tablespoon fresh ginger , minced (optional)
1/2 cup honey
1.Combine the elderberry juice, water, and ginger (if using) in a small saucepan over high heat and bring the mixture to a boil. Lower the heat and allow the mixture to simmer until the water has been reduced by half, about 20 minutes.
2.Transfer the cooked berries and liquid to a clean bowl and pour it through a fine mesh strainer to remove the berry skins. Use the back of a spoon to press on the berries in the strainer, to extract all of the juice, then discard the small amount of pulp left in the strainer.
3.Allow the elderberry juice to cool to room temperature, so that the heat doesn't harm the nutrients in the honey, then stir in the honey. Use a whisk to incorporate it smoothly, then transfer the syrup into a sealed glass jar that you can store in the fridge.
4.This syrup should keep well for at least two weeks when stored in the fridge, so if you don't think you'll use it all before then, feel free to freeze any extras. You can always thaw it overnight in the fridge when you need more. Homemade elderberry syrup doesn't become as thick as the store bought version because it uses less sugar and no preservatives or thickeners, so don't be alarmed if the final syrup has a more liquid consistency.
1 pound (4 cups) fresh or frozen elderberries, or 1/2 pound dried elderberries, picked over and all stems removed.
3 cups filtered water
1/4 cup honey or 1/3 cup sugar (can increase quantity to taste)
1/4 cup lemon juice
1 small piece fresh ginger, peeled (optional)
To make juice, place berries in a large, heavy saucepan along with water. Cover and bring to a simmer for 20 to 30 minutes, mashing berries with a potato masher until they soften and release their juices.
Press berries through a food mill or fine mesh sieve. Discard solids. Strain juice a second time through a fine mesh sieve lined with cheesecloth to remove any remaining solids. You should have about 2 2/3 cups of juice.
Pour 2 1/2 cups prepared juice into a saucepan along with honey, lemon juice, and ginger. Bring to a simmer, stirring occasionally, until syrup has thickened slightly and reduced to about 2 1/2 cups, 10 to 15 minutes. Discard ginger. Once cooled, syrup will keep in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months (pour syrup into ice cube trays to make for easy dosing).
If you will be canning the syrup, while the berries are cooking, fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the syrup is reduced and ready to go. Keep jars in hot (not boiling) water until ready to use.
Ladle hot syrup into sterilized jars, leaving 1/8-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes (7 if using smaller jars), then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 2 weeks.
Elderberry extract has been shown to significantly improve or reduce cold and flu symptoms, and it may help you get over your symptoms faster, when taken at the first sign of illness. (source)
According to this study, elderberry extract has been shown to reduce the duration of flu symptoms by an average of 4 days(!!) when taken within the first 48 hours of symptoms appearing.
Elderberries have also been shown to lower blood sugar levels, because they can stimulate glucose metabolism. (source) This is actually something to keep in mind if you are a diabetic taking insulin, as you might want to talk with you doctor before taking it.