Elderberry syrup has been gaining popularity over the past several years as it’s benefits to support the immune system and fight of infections has become more well known. (If you haven’t checked yesterday’s blog on the basics of elderberry, make sure you do!)
On average, taking elderberry syrup during the first 48 hours of flu symptoms can reduce symptoms by FOUR DAYS! I don’t know about you, but I prefer to kick the flu as fast as possible. There are many people who take small doses of the syrup daily as a preventative; however, we just stick to when we need it!
I used to purchase a pre-made syrup for years, until I realized just how easy it is to make my own! The recipe I’m sharing today is a super basic option using only elderberries and a few other ingredients. Check in tomorrow for another recipe that we currently use!
Please consult your physician before taking elderberry (especially for prolonged periods of time) if you are already taking a diuretic or immune-suppressing medications.
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Ingredients:
1/4 cup dried elderberries
8 cups filtered water (We use an APEC Water System)
1 cup of raw, local honey or 1 cup organic maple syrup *Do not give honey to children under the age of 1*
Glass bottles for storing (I like these pressure-rated bottles, I also use them for kombucha)
*I prefer purchasing herbs that we don’t grow ourselves from either a local store or online at Mountain Rose Herbs. I feel like they are a very trusted source. Check out their herbal selection! (I’m not affiliated with Mountain Rose Herbs!)
Directions:
- Pour in your berries and water into a sauce pan. Allow berries to soak in cold water for 1 hour.
- After 1 hour, turn on medium/low heat and slowly bring up to a boil while stirring often.
- Reduce heat and allow berries to simmer for 45 minutes uncovered. Stir occasionally. (It is very important to not shorten this time! It is critical for proper preparation that the berries simmer for 45 minutes.)
- Strain and squeeze berries out (saving the liquid). Make sure to compost the leftovers. You should have near 2 cups of liquid. Continue simmering if you have too much, or add more filtered water if needed.
- Allow liquid to cool to room temperature (if using honey. Heating honey breaks down a lot of the beneficial components). Mix in your desired sweetener well.
- Pour your syrup into your desired bottles.
- Store refrigerated for up to 3 months.
*Note, this recipe doesn’t give you the thick syrup most associate with medicine. It will be slightly thicker than water.*
Dosing:
For adults, take 1 TBSP 4 times daily and 1/4-1/2 TBSP 4 times daily for children at the onset of cold and flu symptoms. Only use for short periods of time, per the Herbal Academy of New England Introductory Course, no longer than a 5 day period.
Hi Sarah, Is the adult dosing you list (1 tablespoon 4x a day) the therapeutic dose or would this be when you feel something coming on? I’ve seen various dosing recommendations and usually they’ve been to take dose more than once a day only when you feel something coming on. You didn’t specify so I was just wondering.
Great question! And I will make sure to edit the post to clarify!
There seems to be a wide answer in the herbalism world of elderberry use and frequency! My personal philosophy is to not take it as a preventative, as it stimulates the immune system. (My thoughts being to not stimulate something that isn’t being used) But focus on having proper nutrition, hydration, and personal hygiene for prevention.
For this recipe, I would use the dosing of 1 TBSP 4x per day at the onset of symptoms. Per The Herbal Academy of New England (where I took my introductory herbalism course) they only recommend taking elderberry for up to 5 days.