Elderberry Syrup is something my family has used every fall and winter for the past 5 years to keep our immune systems thriving when we get the sniffles or a cough.
I have had elderberry trees growing all around me here in BC and didn’t have any idea what they were until a year ago. I used to buy elderberry syrup from the store and still do on occasion. But what I find about the store bought ones is that it can get quite expensive when a family of four is all taking it. So this year I have been making my own and doing research on how to cook these beautiful berries.fm12
Elderberries are poisonous if they are eaten raw. They must be cooked. The stems and leaves are also poisonous and must be separated before cooking.
Now there are many types of elderberries. Some berries are blue, while others are a deep purple. I happened to harvest these berries from an American Elderberry tree known as Sambucus canadensis. So I am sure you are wondering what makes this juice an immune powerhouse.
1. Elderberries have certain antibacterial and anti-infectious qualities and are very commonly used to ward off influenza during bad seasons where it seems like everyone is catching it. Furthermore, elderberries can protect against the effects of autoimmune disorders too. (Source)
2. They have a high level of antioxidants to counteract all the free radical exposure we are introduced to on a regular basis. (This helps support the immune system)
3. They are high in vitamin C, which is a known vitamin to help keep our immune system strong.
We love taking it all winter long and take extra doses when we are sick. We find it is one of our families best immune remedies in our home.
Enjoy your elderberry harvest this summer,
Elderberry Syrup Recipe
- 5 cups Elderberries, fresh
- 1 inch Ginger, fresh
- 1 Orange, rind of
- Baking & Spices
- 1 cup Coconut sugar, organic
- 3 Star anise
- 8 cups water
- Take elderberries off branches making sure no stems or leaves get in (can be poisonous when ingested).
- Place elderberries, water, anise, coconut sugar, orange rind, and ginger in a large pot. Add in water and bring to boil. Simmer on low for 1 hour, uncovered. (This will thicken the juice).
- Take off burner and cool. Pour through a strainer into a sanitized container. Will store in the fridge for 2-3 weeks or you can freeze into ice cubs and place in large zip lock bag. This is what I do and it stores for months this way. You can add into smoothies, make into ice cream. Or even suck on them when you have a sore throat.