Elderberry Elixir

Elderberries are rich in antioxidants and have been used since ancient times to treat colds and flu. They're a mighty source of Vitamin C and should be part of any immune-boosting protocol.

Elderberries have been found to have a high concentration of compounds known for their antioxidant activity and have greater potential health benefits than blueberries and cranberries. Also, they have a much higher content of Vitamins A, C, and B6 than other berries.

You can buy elderberries fresh when in season at a fresh food market or your health food store will sell them dried.

If you are interested in trying Elderberry at home, why not try and make some Elderberry Elixir? It's a bright, jammy and sweet syrup with the natural tangy taste of elderberries. It is great to sip on during the change in seasons when the flu virus is most prevalent.

A few words of caution: Only black elderberries (sambucus nigra) are edible. The leaves, stems and other parts of the plant, as well as other species of elderberry, may contain dangerous traces of cyanide, so always buy your elderberries from a licensed and reputable source. If you harvest your own, consult an herbalist and cook the berries before consuming.

The following recipe is not intended as a substitute for professional advice of any kind.

One of the natural remedies available for healthy living is to use food as medicine. Medicinal foods help with many things, not only does eating foods from mother nature make you feel fantastic but it also improves your mental and physical health. There are however certain foods that have more potent medicinal properties, and Elderberries are one of them.

Trying to avoid cold and flu season ?

Anti-Viral Elderberry Elixir Recipe by Bea Rye Studios

Ingredients:

2/3 cup of dry elderberry

3.5 cups of distilled water

1 tsp cinnamon powder or

1 cinnamon stick 1/2 tsp whole cloves or

1/8 tsp clove powder

2 tbs of fresh grated ginger or 1 tbs

ginger powder 2 tbs brandy (any kind)

1/4 cup raw honey⠀

Method:

1. Bring water, elderberries, cinnamon, cloves and ginger to a boil, then cover (allowing for a bit of ventilation) and reduce to a simmer for 45 minutes. The liquid should reduce by about half its original volume at this time.

2. Remove from heat and gently mash the berries with a slotted spoon. Allow to cool until manageable. Pour contents through a cheesecloth into a glass jar or bowl, squeezing out as much liquid as possible. You can now compost what remains in the cheesecloth.

3. Once the strained liquid is lukewarm (not at all hot) stir in honey until dissolved, then brandy and store in the refrigerator.

Brandy extends the shelf like up to a year in the refrigerator, but you can certainly omit it. Without the brandy, the elderberry syrup will last for up to

2 weeks in the fridge. Alternatively, the elixir can be canned.

Shake well before each use. Can be taken daily as an immune booster, but for best results, skip a few days a week so that your body does not become reliant upon it. The standard dose for children is ½

– 1 teaspoon, and ½ – 1 tablespoon for adults.

If taking to treat the flu, consume the normal dose every 3-4 hours instead of once a day until symptoms disappear. Sometimes I like to savor an ounce (about 2 tablespoons) at a time, twice a day when feeling ill. Believe me, it’s delicious enough to sip!