After discovering the wonders of Fire Cider I started to watch to see what other natural remedies people were talking about. As it happened, my friend Elizabeth Hill was making Elderberry Syrup that day. She sent me her recipe and then I read a bunch of other versions to learn more and come up with my own version.
1 ½ cups dried Elderberries, Sambucus nigra
6 ½ cups Water
2 Cinnamon Sticks
1 tsp. Whole Cloves
1-2 inches of Fresh Ginger (chopped or grated)
¼ cup dried, cut and sifted Hibiscus Flowers, Hibiscus sabdariffa
2 cups Local Honey
- Pour everything but the honey into a medium sauce pan.
- Bring to a boil. Reduce to a simmer for 30-45 minutes uncovered. Stir occasionally. As the berries soften up crush them against the side of the pan with a large spoon.
- Once liquid has reduced to about half remove from the pan from heat.
- Pour through a fine strainer into a glass, Pyrex or stainless steel bowl.
- Crush the rest of the berries in the strainer with the back of a spoon to remove all liquid. Clean strainer and run liquid back through fine strainer just to make sure you get all the solids out.
- While still the liquid is still warm, but not too hot add honey.
- Mix honey in thoroughly and store into a glass container.
- Store finished Elderberry Hibiscus Syrup in your refrigerator. Can be taken daily or as needed. For kids give ½ tsp to 1 tsp. For adults ½ Tbsp to 1 Tbsp.
I added Hibiscus Flowers to my recipe because my kids don’t like tea. I wanted to add the benefits of Hibiscus to this tasty syrup since it would only boost the properties and add great flavor.