Make two batches of the Elderberry Immune Boosting syrup I’ve spoke about in my blog, which includes
- Echinacea herb
- Ginger powder
- Liqourice sticks
- Ceylon cinnamon sticks
- & vitamin C powder
All you need to do is add honey and garlic and follow the simple instructions that come with the kit and in the article below.
This recipe makes about 3 cups of syrup, which is about 45 spoons
The recipe includes
Dried Elderberries – These tart little berries, which you can get dried or fresh, are rich in antioxidants, vitamin C, A 7 B6, which all make them super immune boosters. They are famous for helping coughs, colds, nasal congestions and even relieving upset stomachs, gas and arthritis.
Echinacea – One of the most effective immune boosting herbs around, whether it comes as a herbal tea, tincture or in a syrup, echinacea is specially useful in reducing the length of a cough, cold or flu and supporting the immune system so during the colder months to prevent you from becoming sick in the first place.
Liquorice Sticks – I’m not taking about the yummy old fashion black sweets, but the nobbly stick you can see in the picture. Even though liquorice can help so many health complaints, from PMS to depression, it is also very useful in helping coughs, colds and flu symptoms, with the added bonus having a lovely rich sweetness that adds the lovely taste of this syrup.
Garlic – Even though fresh garlic is more potent than when it’s cooked, garlic has still been shown in clinical trials to lower blood pressure, cholesterol, kill parasite and treat the common cold. It’s high levels of sulfuric compounds enable it to wipe out bacteria and virus when used regularly and along with good hygiene and hydration.
Ginger – This fiery root contains antioxidants, natural antibiotics, is antimircobial, can kill cold viruses, soothes a sore throat, helps eliminate congestion and combats chills and fevers.
Cinnamon – Not only does this culinary spice add to the great taste of this syrup, it also helps stabilise blood sugar levels and has antibacterial, antiviral and antifungal properties.
Vitamin C Powder – This antioxidant vitamin, found in high levels in kiwis, red peppers, kale, spinach, raspberries and pineapples, can help so many conditions, from periodontal disease, preclampsia in pregnant women, heart disease, diabetes and asthma. But it’s most commonly known to support the immune system by attacking bacterias before the have a chance to develop into a full scale bout of cold and significantly reducing the time a cough, cold or nasal congestion lasts if it does take hold.
Honey – This is used as the base of the syrup, but it also contributes to its potency with it’s antimicrobial, antiviral and soothing properties. You can replace this with vegetable glycerine or maple syrup if you’re using it with children under 12 months old.
Immune Boosting Elderberry Syrup
Wheat, Gluten, Nut, Dairy, Yeast & Sugar Free
Prep Time – 30 mins
Cooking Time – 30mins
Yield –3 cups
1/2 cup of dried elderberries
1/4 cup of echinacea loose herb or 4 teabags (ensure they only contain echinacea)
1 inch chunk of fresh ginger root peeled and chopped
2 liquorice sticks broken into 2-3 pieces
3 cloves of garlic peeled and chopped
5000mg (5g) Vitamin C Powder
1tbsp of ground cinnamon or 1 cinnamon stick
4 cups of water
1 cup of honey (preferably raw & organic), (for children under 12mths use vegetable glycerine or maple syrup)
1.Start by putting the 4 cups of water into a pan and bringing it to the boil.
2. Once the water is boiling add the elderberries, echinacea, cinnamon, ginger, garlic and cinnamon and stir. Wait for the water to come to the boil again and then reduce the heat and cover so it can simmer for 30mins or until it’s reduced by half (i.e. there’s 2 cups of liquid remaining).
3. Now pour the mixture through a sieve and press as much of the liquid out as possible, there should be about 2 cups of liquid produced.
4. Now add the vitamin c powder and honey (or glycerine / maple syrup) and stir them in thoroughly. Then store in a glass jar with a lid in the fridge.
Most experts advise to take 1 tbsp daily as a maintenance does during the winter months and 1 tbsp every 3-4 hours during an illness. I would always recommend that your take each does along with a 200 – 300mls of water. This will help prevent dehydration that can contribute to almost any illness and help to flush away the waste products produced as the immune system goes to work.
This syrup can last in the fridge for around 3 months, but as this recipe produces about 3 cups ( roughly 45 tbsps), if you take at least 1tbsp a day it will only last a month and a half per person, and much less time during an actual illness. But if you choose to make a few batches by doubling or tripling the ingredients, you can store it for a few months in case illness arises.