How to make Elderberry Syrup

 The winter season is coming to a close so perhaps this may be of some use to folks for the next cold season. Some time ago I wrote of my interest in herbs and their medicinal benefits. I have since made the mentioned before mouth herbal mixture (more on that later) and a few variations of creams. This post here is of course on the most yummy syrup I've come across. Seriously I think I wouldn't mind drinking it daily! The elderberry has been used to support the immune system for ages. Some of its folk uses included improving the immune system, fighting coughs, colds, flus and various bacterial and viral infections. Bioflavonoids in the juice destroy the ability of cold and flu viruses to infect a cell. So basically if you take it quick enough you may stop your cold in its tracks all together or will greatly reduce the offensive symptoms of one. If this all sounds too good to be true...it's not. By my word it actually did just that for me last week. I began to develop a sore throat after my son had a minor cold and I made this batch of the syrup real quick. In 3 days I was back to 100% while never having a new symptom of the cold. There have been various studies on the elderberry juice so feel free to read up on those! I did find in one source that it was used to treat the flu pandemic in Panama in 1995.
So on to the recipe...which I found in Rosemary Gladstar's "Herbal Recipes for Vibrant Health".

                                  1 cup fresh or 1/2 cup dried dark blue or black elderberries
                       (never use red ones as they may be poisonous in high amounts, never eat raw)
                                  3 cups water
                                  1 cup honey (raw organic is best)

Place the berries in a small pot, cover with the water, bring to a boil and then cover with a lid and simmer for 30-45 minutes. Once cooked mash the berries up. Then strain through a fine mesh sieve. Let the juice cool then mix in the cup of honey. Do not cook the juice with the honey as that will kill all the beneficial attributes within the honey. Pour into a clean bottle or container with a seal.
    Voila! You have Elberberry syrup. Refrigerate it once made. It should keep up to 3 months but will be gone way long before then.