Ok, folks. We all know that flu season is running rampant so I wanted to share with you my best defense for boosting immunity and preventing the onset of that nasty bug or common cold. Homemade Elderberry Syrup.
Just hold on, hold on. It’s not as complicated as you might think and most of it can be done while you Netflix and chill. And bonus – It’s way cheaper than what’s being sold at the fancy Silver Lake shops and artisanal craft fairs. I feel like sometimes the store-fronts and facades can feel a bit contrived due to magic of marketing, no? Or maybe even a little intimidating? And before you know it, the whole meaning behind the product gets lost behind a swath of crazy-expensive indigo shibori. FYI – The “fancy” labels on these bottles came from the sale rack at Joann Fabrics and the linens were on clearance from Cost Plus World Market last year. 😉 All I did was infuse it with some good ol’ fashioned love and a little fresh ginger for a delicious and nutritious potion.
And thankfully this stuff is for real and not some snake oil derived in a boardroom brainstorm. The recipe for this magical concoction comes from Julie James, a well-respected herbalist and director of Green Wisdom Herbal Studies based in Long Beach, CA. Having taken several of her classes, I appreciate her fancy-free approach and deep plant love.
Put it in your oatmeal, stir some in your tea or if you’re feeling really frisky pour some over your favorite ice cream. Something tells me it would even make a great mixer for a winter cocktail or mulled wine!
If you’re not familiar with black elderberries (sambucas nigra), they have been used as a traditional folk medicine to help avoid illnesses and speed recovery for centuries. An Israeli study by Zakay-Rones completed back in 1995 concluded that an elderberry extract was effective in inhibiting and lessening the severity of the flu.
Around the same time, a lead researcher named Erling Thom, with the University of Oslo, conducted a similar study that was published in the Journal of International Medical Research involving 60 patients who had been suffering with flu symptoms 48 hours or less; 90% were infected with the A strain, 10% with the B strain. Half the group took 15 milliliters of the extract and the other group took a placebo four times a day for 5 days. Patients in the extract group had “pronounced improvements” in flu symptoms after 3 days; Nearly 90% of patients had complete cure within 2-3 days.
So load up on this stuff before you board your next transatlantic flight that’s being refreshed with recycled air. You’ll thank me for it!
A few house-keeping notes before you start making your syrup…
IMPORTANT: Do NOT use raw or fresh elderberries, flowers, stems or leaves. They will cause extreme gastro-intestinal distress or worse, neurological issues. I do not recommend foraging them yourself either (I don’t care how cool that sounds). Buy dried elderberries and flowers from a reputable supplier like Mountain Rose Herbs. I got mine from The Green Man in North Hollywood where herbalist Julie James teaches classes.
Unlike chemical medications, there have been no reported side effects from taking elderberry syrup. You should always check with your doctor before taking this or any other herbal remedy, especially if you’re on other medications, breastfeeding, pregnant or have high blood pressure. It’s safe for children over 2 and the elderly. Also, I’m not a trained herbalist but this is one of the safest medicinal herb treatments you can make.
If you want to take a deeper dive into what makes the components of elderberries so special, check out more details at Botanical.
Elderberry Ginger Syrup
1 cup dried elderberries
½ cup dried elder flowers
4 tablespoons fresh, grated ginger
4 cups water
1 cup honey
¼ cup brandy or other 80-proof alcohol (optional)
A couple sliver of an orange rind (optional)
In a small saucepan simmer water and elder (berries and flowers) on medium heat for 30 minutes. Crush the berries well and strain through a cheesecloth or fine sieve, squeezing all juice from the berries. Return the juice to the pan. Add ginger and orange rind. Simmer another 10 minutes, covered. Strain ginger from liquid and reduce liquid to 1 cup on low heat.
Add 1 cup of honey to 1 cup of reduced juice, along with the brandy to preserve the syrup. Cool and bottle. The reason for honey/sugar is that in the correct concentration, it inhibits bacterial growth and extends the shelf life considerably.
Dose: 1 tablespoon every 2-4 hours as needed, or 1-2 times per day as a daily tonic for adults. 1 teaspoon per every 40 lbs of children’s weight.
Store this syrup in the refrigerator. It will keep for about 2 months. Extend the shelf life to up to 1 year by adding another 1/8 to ¼ cup brandy or glycerine per cup of syrup.
I store the syrup in an amber-tinted bottle to further preserve it that I purchase in bulk (they make great gifts) from E.D. Luce Packaging. I’ve tried storing the syrup in a mason jar and the wide opening is just messy.
ENJOY!
