Elderberry Syrup
Recipe I've used for years from Mountain Rose Herbs, created and written by Tieraona Low Dog, M.D., R.H.
Makes about 3 cups of syrup
Ingredients
2 cups dried organic elderberries
4 cups cold water (distilled, purified, or spring water works best)
2-3 tsp organic dried ginger root
1 cup raw, local honey (or organic maple syrup or agave for a vegan/infant-friendly recipe); double the amount of sweetener to increase shelf life
Directions
Combine berries and herbs with cold water in pot and bring to a boil.
Reduce heat and allow herbs to simmer 30 to 40 minutes.
Remove from heat and let steep 1 hour.
Strain berries and herbs using a funnel overlaid with doubled cheesecloth or undyed cotton muslin bag and squeeze out liquid (careful, liquid will likely still be hot!).
Once liquid has cooled to just above room temperature, add honey and stir to incorporate.
Bottle in sterilized glass and store in the refrigerator.
Pro tips:
Be sure to add honey in a ratio that is at least half of the total volume of liquid after it has simmered. This amount can change slightly and you want to make sure you have enough preservative (honey) so that your syrup won't spoil. (Example: If you are left with 2 cups of elderberry decoction, you will want to add at least 1 cup of honey.)
This recipe is easy to multiply if you’d like to make a big batch to store or give as gifts.
I've learned from this recipe to take a teaspoon or two, right out of the fridge, just about every day during the sniffle season.
Vital Immune Tea
Recipe I obtained from a herbal tea class given by Jackie Robb.
Great herbal tea for before, during, or after an illness.
Ingredients
3 part organic elderberries
2 part marshmellow root
2 part ginger root
1 part rose hips
1 part cinnamon
1/2 part licorice root (optional)
Brewing
The length of time you brew or steep an herbal tea will influence taste, color, flavor, and medicinal value. Longer brew times can add flavor, but can also cause the tea to taste bitter and look cloudy.
Don't brew in aluminum or cast iron - herbs can react with the metal and change the flavor and effectiveness of the herbs.
Brew herbal teas with water that has just come to a boil.
Water at a rolling boil will cause the volatile oils (flavor and medicinal value) to escape with the steam and because there is less oxygen in the water, your tea can taste flat.
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