I make this recipe yearly, usually immediately after I feel a faint little tickle down my throat. Immune boosting recipes like this one are more important than ever right now.
Elderberries are rich in anthocyanins, which give the fruit its characteristic dark black / purple colour and have strong antioxidant, anti-inflammatory and immune boosting properties.
How to Use
You can use this syrup as a preventative aid, but it has also been shown to reduce the duration and severity of colds more than a placebo in this randomized controlled trial, and a few human trials have shown elderberries to reduce symptoms of the flu as well - of course, as with many herbs, while the results are promising, further large scale testing is needed.
You can take a daily teaspoonful, stir it into your morning oatmeal, smoothie or even in your evening cocktail.
2.5 cups water
Pour the water into a medium saucepan and add the elderberries, cloves, ginger, anise star and cinnamon. Bring to a boil and then cover and reduce to a simmer for about 40 minutes.
Remove from heat and let cool until it is cool enough to be handled. Mash the berries carefully using a spoon or other flat utensil.
Pour through a cheesecloth, or strainer into a bowl. Discard the elderberries (or save them for a granola)
Measure the juices and combine with an equal amount of honey; stir well.
Once the honey is thoroughly mixed into the elderberry liquid, pour the syrup into sterile amber bottles, or a glass bottle of some kind.
Keep in the fridge for ~3 months. Take 1 tbsp a day for immune boosting properties.