- 2/3 cup dried elderberries
- 3 1/2 cups of water
- 1 tsp cinnamon powder
- 1/2 tsp whole cloves or clove powder
- 1 cup raw honey or maple syrup
- Pour water into medium saucepan and add elderberries, cinnamon and cloves (do not add honey yet, because the heat will destroy many of its medicinal benefits)
- Bring to a slight boil, uncovered reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half.
- At that point, remove from heat and let cool enough to be handled
- Pour through a strainer into a glass bowl
- Discard the elderberries and let the liquid cool to lukewarm
- When it is no longer hot, add 1 cup of honey/maple syrup and stir well
- When honey is well mixed into the elderberry mixture, pour the syrup into a pint sized mason jar or 16 oz glass bottle of some kind (I used an old dressing bottle)
- Store in the fridge, it will last for several months
- Usage:
- Standard dose is 1-3 tsp for kids and 1-3 Tbsp for adults
- If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear
- Also, it tastes great on pancakes or ice-cream!
Ingredients
- 1 cup elderberry syrup
- 1/2 cup hot water (not boiling)
- 3 Tbls Gelatin powder
- 1 Tablespoon Coconut Oil for greasing pan
Instructions
- Grease molds or glass pan with coconut oil to prevent sticking.
- Place 1/4 cup of cooled elderberry syrup in a 2 cup measuring cup and add gelatin powder.
- Quickly whisk together to temper the gelatin powder.
- Add the ½ cup of hot (not boiling) water and stir quickly until smooth.
- Add the rest of the elderberry syrup and stir or whisk until completely smooth.
- Pour in to molds and put in fridge for 2 hours or until completely firm.
- Pop out of molds and store in air tight container with parchment paper between layers.