People clamor for my homemade elderberry syrup.  Anyone who knows an herbalist knows that elderberry syrup is one of life’s great treats.   It tastes incredibly yummy and banishes colds and even flu in-the-most-delight-ful-way.  Its easy to make and lasts for months in the fridge. 

If you try making this once you will see just how simple it is.  Most of the ‘work’ involves hanging out close to the kitchen while the infusion slowly reduces over a few hours, which I happen to think is a nice thing to do on a grey day.

Tools:
½ gallon mason jar
stainless steel pot with lip
pot strainer
1 unglazed wooden chopstick
Ingredients:
¾ cup dried elderberries (can be purchased at your local herb shop or online.  See my resource page. )
water
raw honey
Brandy or brandy tincture
Square inch of raw ginger
5 star anise stars
2 cinnamon sticks

Directions:
Boil water

Place elderberries in bottom of ½ gallon mason jar.

Fill with boiling water (jar is safe unless cold.  Do this in the sink to be extra cautious.)
Gently place lid on jar. 
Wait a few minutes to let the water absorb into the berries.  Top off jar with more water so that it is dripping down the sides when you put the lid back on.  The objective is to have as little air as possible in the jar.  Screw the lid on tightly. 

Let jar sit for 12 hours on the counter.

The next day, pour the contents out into another pot, over a strainer, squeezing the berries.  Add the ginger, star anise, and cinnamon sticks to the pot. 

Put over the lowest flame possible.  The liquid should steam.  If it starts to bubble, take it off the flame immediately and lower the temperature of the stove.  Let the liquid steam down until it is at half the amount.  This will take 2 or 3 hours.  You can put the unglazed chopstick in the pot at the beginning.  When the dark purple liquid comes up half way on the chopstick, you know it is done.  Take it off the stove and let it cool until just warm. 

Remove ginger, cinnamon, and star anise.  Add raw honey.  The amount varies.  Some people like it very sweet, others less.  I use about 3 Tablespoons. 

Add 1-3 ounces of brandy (1-3 shots.)  If you don’t want to add brandy, it will still last in the fridge for about 6 weeks.  With the brandy it will be good for up to 6 months.  I actually use homemade elderflower brandy  tincture as my preservative, but straight brandy works just as well.

This tastes delicious mixed into orange juice, lemonade, apple cider, champagne, or taken straight by the tablespoonful. It is a strong antiviral and is great as a preventative measure to ward off a cold, as well as a medicine that will send a cold or even the flu far away fast.  I would take it five times a day if I had a bug.