EDIBLE D.I.Y

EDIBLE D.I.Y. ELDERBERRY GUMMIES

A fun project to boost immunity

STORY AND PHOTOGRAPHY BY ALEXANDRA HUDSON

The local gems of cold and flu season are currently ripening in abundance on trees and shrubs around the Monterey Bay area. The fruit of Sambucus spp., or elder tree, is used traditionally for immune nourishment and tonification, prevention and treatment of influenza viruses and soothing anti-inflammatory action. Elderberries are harvested in the late summer into fall, separated from the stems, leaves and twigs, and dried for use throughout the winter in syrups, compotes, wines and jams, and as a healthful tart addition to muffins and pastries. While harvesting one’s own berries can be a beautiful experience in itself, many apothecaries and retailers sell bulk dried berries that are perfectly convenient for home medicine-making.

The following recipe takes elderberry syrup and solidifies it into delightful gummies with a craveable chewy texture. The gummies are formed in silicone molds that can be purchased online or at a specialty baking store. Most gummy molds come with a plastic syringe for easily and evenly moving the mixture into them.

A few words of advice: These gummies incorporate sorbitol, an alcohol sugar with a gummy texture that in large amounts can have a laxative effect; one needn’t be concerned about this though unless they were to eat all 200+ gummies in one sitting. Additionally, given how they boost the immune system, elderberries are not recommended for those with severe autoimmune conditions who take immunosuppressant medications. If you or people you give these to are currently taking pharmaceuticals, check first for contraindications to ensure the treats will not have adverse effects.

Elderberry Gummies

1 teaspoon MCT oil or warmed coconut oil 10 tablespoons elderberry syrup, homemade (recipe below) or purchased 4 ounces coconut sugar 2 ounces honey 1 teaspoon vanilla 1/8 teasoon salt 1½ tablespoons sorbitol ¾ ounce (7 teaspoons) gelatin 2 teaspoons citric acid

For the elderberry syrup ½ cup dried elderberries 2 cups water 3-inch piece fresh ginger, sliced or 1 tablespoon dried ginger 2 cinnamon sticks 2 ounces honey

To make syrup, simmer elderberries with water, ginger, and cinnamon in a small pot on very low heat for about 20 minutes until reduced by half. Remove pot from heat and let sit until cool enough to handle. Pour through a sieve or nut milk bag and separate liquid from the mash; pulp can be set aside and used elsewhere. Return liquid to heat and reduce down to ½ cup, then stir in 2 ounces honey until smooth. Pour into a small heat-proof bowl and set aside until cool to the touch.

Prepare gummy molds by lightly oiling with a fi ne paintbrush dipped in oil. The gummy mixture becomes very sticky once it has cooled and gummies are much easier to pop out of oiled molds. Place gummy molds on a baking tray for easy transport to fridge.

Mix vanilla and salt into the elderberry syrup you’re using, store bought or homemade. Sprinkle the gelatin powder onto the surface of the syrup at a pace slow enough for it to be absorbed fully and not congeal into clumps. This will take a few minutes and a bit of stirring. Once gelatin is fully added, set mixture aside for 5 minutes to bloom. Combine sugar, honey and sorbitol in a small saucepan and bring to a simmer, stirring gently over medium heat just until the sugar crystals dissolve. Scrape down the sides as the mixture simmers to incorporate stray crystals. Stir in citric acid.

Bring a small pot of water to a boil. Set it aside. Pour the simmered sugar mixture into the bloomed gelatin. Stir gently without aerating until it is fully combined and sorbitol is completely melted. Set the bowl with gelatinized syrup on top of the hot pot so that the steam keeps the mixture warm. This will keep the gummy paste from setting too quickly and becoming unworkable.

Use your plastic syringe to gently squeeze your gummy mixture into the molds. Fill each little space to the max without overfi lling in order to have the biggest, plumpest gummy bears, and avoid making bubbles. If the mixture sets up as you go, replace the hot water underneath the bowl so that the mixture stays liquefi ed. Overheating this mixture by boiling it can destroy the congealing eff ect of the gelatin and prevent gummies from setting properly.

Once molds are fi lled, place gummies in fridge for an hour or so until they fi rm up. When they are able to easily pop out of the molds, take the gummies out one by one and place them on a plate. Return the plate to fridge for gummies to further dry for a few days and harden to your desired texture. Store in an airtight container in the fridge for up to a month or in the freezer and enjoy liberally to boost immune health in cold and fl u season. Makes 200+ 1-inch gummies.

Alexandra Hudson is a California-born clinical herbalist, wild foods chef and holistic educator. She lives with her family out in the Day Valley redwoods, where she tends to her land and offers classes and sessions to clients. For more information on Hudson’s practice and classes, visit alchemistress.world. creating community through food

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