Elderberry Syrup

• 2/3 cup dried elderberries
• 4 cups water
• 1 Tbsp dried ginger root shavings (or 2 Tbsp fresh grated ginger)
• 1 tsp ground cinnamon
• 15-20 whole cloves
• 3-7 whole cardamom pods
• 1 cup raw honey
• optional: 1/2 cup dried rosehips

Elderberry Syrup is a Thompson family staple during virus season!! It just takes one night per month to whisk up a constant supply of this immune-boosting syrup, so throw on your favorite movie or grab a good book and get this recipe simmering!

🌿Place all ingredients except honey in a sauce pan, bring to a boil over medium heat then reduce to low and simmer for up to an hour, until the liquid reduces by half.
🌿Remove from heat, cool for 15-20 minutes.
🌿Mash the berry mixture well to release all the healthy goodness and then strain into a glass bowl with a pouring spout.
🌿Once the mixture is mostly cool, stir in honey and mix well. Transfer to a glass canning jar (I like to divide between 2 8oz jars) place lids on while liquid is still warm and set in fridge to cool.
🌿Once you open the jar, use within 2 weeks, or within 1 month for unopened jars. If you want it to keep for up to a year, measure out the liquid before adding honey, and add an equal amount of raw honey instead of 1 cup.

🙋🏻‍♀️Dosing: I like to take about 1/2 tablespoon daily for maintenance care and 2-3x daily when I’ve been around sick people. When I start to feel sick, I take 1/2 tbsp every 20-30 min for the first 2 hours, then once every hour for 4-6 hours and finally 1/2 tbsp every 2-4 hours until I have beat whatever was coming on.
(I do this along with other wellness practices like steaming/detox bath, bone broth with chili pepper, hot mustard, essential oils, herbal tea, REST etc. based on the situation)

✨Take it straight or add to sparkling or still water for a refreshing and hydrating drink. Serve over pancakes or any other way you’d use a syrup!