If you have access to elderberries, fresh or dried, consider making your own elderberry syrup. Use the elderberry syrup in tea, baking, or eat it right off the spoon for some of its immune-boosting properties. (Read more about elderberry syrup and the flu here.) We are lucky enough to have local access to as many elderberries we could possibly ever process. We use the fresh berries to make syrup, but the process for fresh and dried berries is basically the same, you just add a bit more water if you are using dried berries.
Before the core elderberry syrup recipe, let me add a bit of advice after processing hundreds of pounds of these berries myself over the years. Making elderberry syrup from fresh berries is a lot of work and will even be more work than it needs to be depending on your approach. As I describe in the video above, these are some basic rules I use in processing the fresh elderberries that make the whole job a little less work:
This recipe makes about 3 cups of the syrup. If you are making large batches and canning them, you will want to consult with some canning-ready and tested recipes.
Your syrup will keep in your refrigerator for a month or more. If you make it in large batches, consider freezing part of the syrup in smaller freezer containers for easy use.
Elderberry syrup is a powerful flu remedy but is also a very tasty syrup. Learn how to make your own homemade elderberry syrup.
Combine all ingredients (except for honey) in a pot.
Bring to a boil and reduce the heat to simmer.
Simmer for about 10 minutes.
Strain the mixture through a sieve, separating out and discarding the seeds and skin.
Add the honey until it's dissolved. Adjust for honey and sweetness as desired.
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