This time of year is when we all typically start getting sick. At least we seem to be more prone to it. There are things that I do throughout the year, especially in the fall and winter, that I feel have helped our immune systems stay strong and help us avoid picking up bugs. One of those things is taking a daily dose of elderberry syrup. And I like to make my own because it is very easy and so much cheaper than buying the bottled stuff.
Someday I would love to forage or grow my own fresh berries, but for now I order dried berries. This is where I like to get mine.
They have very interesting information on elder and elderberries over on Bulk Herb's site that is worth a read.
Sometimes I use dry, ground ginger. But if I have it, I love chopping up fresh. I just love fresh ginger!
This bottle shown is an old salad dressing bottle that I washed and scrubbed the label off of. If you pay attention, a lot of nice jars and bottles come through the house that can be reused for things like this! A little tip for getting the yucky label stickum off, is to use a metal scouring pad like an S.O.S. A little elbow grease with one of those does the trick!
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Elderberry Syrup
2/3 cup dried elderberries
3 1/2 cups water
1 teaspoon cinnamon
1/2 teaspoon ground clove
1 teaspoon ground ginger or 2 Tablespoons fresh, chopped ginger
1/2 to 1 cup raw honey (depending on how sweet you want it)
Simmer all ingredients together in a saucepan except honey for 45 min.
Remove from heat and allow to cool.
Strain berries and particles from syrup. (I like to use a sieve with a paper towel lining it over a bowl with a pour spout.)
Add honey and mix until dissolved.
Pour into storage container(s) of your choice.
Stores well in fridge for about a month. Extra freezes beautifully.
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I got my wonderful recipe from Kate over at Real Food RN.
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