Elderberry Syrup

Elderberries are fruiting in our area July-September, but they are easily available in dried form all year round. The modern world has its ills, to be sure, but it has perks, too, and year-round access to healing herbs and fruits is a definite plus. Elderberries are a wonderful food for winter health; they are high in Vitamin C and flavonoids, and contain constituents that have been proven to be effective against many strains of cold and flu. Thyme is a good companion to the purple elderberry; it too is a healing herb, used here as an expectorant, as well as a grounding flavor balance against the sweetness of honey and rich elderberry. Thyme is also a good herb for lung health in general, and it works against infection throughout the body. Echinacea root, of course, is also well known as an immune support herb, and it’s gentle bitterness here adds another element to both the flavor and the healing properties of the syrup.

This healing syrup, aside from being beneficial to the immune and respiratory systems, is also delicious. As such, it can be taken by the spoonful, or incorporated into the diet. Try using it as a sweetener in tea, pouring it over oatmeal or pancakes, or combining it with sparkling water for a soothing and earthy medicinal beverage.

This recipe makes about a pint and a half of beautiful syrup; the recipe is a mash-up from several sources, but most closely resembles one found in Recipes from the Herbalist's Kitchen: Delicious, Nourishing Food for Lifelong Health and Well-Being, by Brittany Wood Nickerson.

A note here, for your wildcrafting safety; the dried elderberry for this recipe are purchased from a reputable source in packaged form. These dried berries come from black elderberry (sambuccus nigra or sambuccus mexicana) and NOT from the red elderberry (sambuccus racemosa), which is toxic. Please be sure of your identification and do not forage for wild foods unless you are an expert at plant identification.

Directions

Combine elderberries, ginger, echinacea, half of the thyme, and the water in a saucepan.
Bring to a boil, then reduce heat and simmer, uncovered, until the volume of water has reduced by about half, 20 or 30 minutes. The volume doesn’t have to be exact, so don’t fret too much about exact measurement.
Remove the pan from heat and add the rest of the thyme. Cover and let the thyme steep for 15 minutes.
When the thyme has steeped, strain the mixture through a fine mesh strainer or piece of dampened cheesecloth. Press firmly to release the rest of the juices.
Pour the liquid into a quart jar. You should have about a pint of liquid at this stage. If you are short, add a bit of warm water to make the measure about a pint.
Add the honey while the liquid is still hot. Stir well to dissolve the honey.
When the honey is dissolved, add the brandy or apple cider vinegar. Store in the jar or funnel into a bottle. The syrup should be stored in the refrigerator, where it will keep for up to 6 months if made with brandy, or 4 months if made with apple cider vinegar. This healing syrup, aside from being beneficial to the immune and respiratory systems, is also delicious. As such, it can be taken by the spoonful, or incorporated into the diet. Try using it as a sweetener in tea, pouring it over oatmeal or pancakes, or combining it with sparkling water for a soothing and earthy medicinal beverage.

Take a tablespoon of liquid whenever you feel a cold coming on; about a tablespoon, two or three times a day is right for adults.

Children over the age of 1 can also use this syrup if it is made using vinegar. Children ages 2-5 can take 1/2 to 1 teaspoon; children ages 5-10 can take 1 to 2 teaspoons

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