Elderberry Syrup
(from local herbalist Brittany Wood Nickerson of Thyme Herbal in Conway, MA)
Ingredients:
6 Tbs. fresh elderberries or (4 Tbs. dried)
1 tsp. fresh ginger root
2 cups water
1/2 cup raw, unrefined honey
1/4 cup brandy (optional)
Directions:
Combine elderberries, ginger and water in a saucepan and simmer on low until the liquid volume reduces by half (to about 1 cup). Strain berries and ginger from decoction
and add ½ cup of honey (or another natural sweetener) and brandy (optional). Mix until the honey dissolves and all ingredients are combined. Stored in refrigerator will
usually last for up to 3 months and even longer with addition of brandy. To make an alcohol-free syrup try raw, unrefined apple cider vinegar instead of the brandy. You can
also add some fresh squeezed lemon juice to this recipe. Lemon juice is high in vitamin C and also acts as a preservative
Ingredients:
6 Tbs. fresh elderberries or (4 Tbs. dried)
1 tsp. fresh ginger root
2 cups water
1/2 cup raw, unrefined honey
1/4 cup brandy (optional)
Directions:
Combine elderberries, ginger and water in a saucepan and simmer on low until the liquid volume reduces by half (to about 1 cup). Strain berries and ginger from decoction
and add ½ cup of honey (or another natural sweetener) and brandy (optional). Mix until the honey dissolves and all ingredients are combined. Stored in refrigerator will
usually last for up to 3 months and even longer with addition of brandy. To make an alcohol-free syrup try raw, unrefined apple cider vinegar instead of the brandy. You can
also add some fresh squeezed lemon juice to this recipe. Lemon juice is high in vitamin C and also acts as a preservative