Elderberry

Until you begin using elderberries to treat an illness, you can’t fully understand how powerful they are.

We made our first batch of elderberry tincture about 4 years ago and have made it every fall since then. We have all been taking heavy doses lately to knock out the crud that is going around this time of year, and I wanted to share our recipe with you and also one for elderberry syrup.

*I have heard both of these recipes work equally well, but do your own research and please don’t take my word as factual medical advice. Also, unripe berries, stems, leaves and roots of elderberries are poisonous, please use caution.

Elderberry Tincture

Ingredients:
-Elderberries (Fresh or Dried)
-Plastic bag or bowl
-Bottle of PGA Alcohol
-Distilled Water
-Mason Jars

Directions:
-Harvest whole clusters of ripe berries in the late summer and fall.

-Place berry clusters in plastic bags or bowls and put in freezer for an hour or two.

-Remove bags from the freezer and shake or press the clusters so that the berries separate from the stems. Discard as many of the stems to the trash. Don’t worry too much about the small ones.

-Fill mason jars 3/4 of the way full of frozen berries.

-Mix 1/2 cup of distilled water with 1/2 cup of PGA Alcohol in a separate container.

-Pour the liquid over the berries and fill just slightly below the top of the jar.

-Place lid on jar and store in a cool dark place.

-Shake the jar 3-4 times every week, for 6 weeks.

-Strain the mixture through cheese cloth and keep stored in a jar, in a cool dark place.

-Use as needed.

Elderberry Syrup

Ingredients:
1 cup of elderberries (Fresh or Dried)
3 cups distilled water
1 tsp cinnamon
3 organic cloves
1 tsp organic ginger root minced
1 cup raw organic honey

Directions:

-Mix elderberries, water, cinnamon, cloves, and ginger in a saucepan over medium heat.

-Bring to a boil then reduce heat to low and simmer for 30 minutes.

-Mash the berries to release their juice then strain the mixture through a fine sieve, retaining juice and discarding the pulp. Let juice cool.

-Stir in honey until thoroughly combined and transfer to a lidded jar.

-Keep in refrigerator 2 to 3 months.

-Use as needed.

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