Elderberry Syrup: An Immune Booster

Elderberry Syrup Master Recipe Makes about 20 oz

Flavorful and sweet, elderberry syrup can be added to smoothies, herbal teas, mixed drinks, and fermented sodas, or diluted into hot water or cold sparkling water. For a visually appealing and tasty treat, drizzle this dark magenta syrup onto yogurt, ice cream, custard or cheesecake. It also tastes great spread on pancakes and waffles, or used as cookie fillings. 

Elderberry syrup can also be taken straight by the tablespoonful for nutritional and therapeutic support. Elderberries are rich in iron and bioflavonoids, and are an immune system tonic. They are helpful in preventing infections such as colds and flus; however, if already infected, they help us move through the illness.

To help with proper identification and harvest, please see our illustration below.

Elderberry identification page from our Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender. Book link:  http://bit.ly/1Auh44Q

Elderberry identification page from our Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender. Book link: http://bit.ly/1Auh44Q

Ingredients:

  • 4 cups fully ripe elderberries, stems removed (weighs about 23 oz). When fresh elderberries are not available, I use frozen ones.

  • 1½ cups maple syrup or honey (I prefer maple syrup as I usually don’t cook honey.)

Optional ingredients:

  • Add one or a combination of the following freshly ground, dried spices: 1 teaspoon aniseed, ¼ teaspoon ginger, ¼ teaspoon cinnamon, 1/8 teaspoon nutmeg, or 1/8 teaspoon cardamom

  • 1 lime, zest and juice

Elderberries and maple syrup simmering on the stove.

Elderberries and maple syrup simmering on the stove.

  1. Mix elderberry, sweetener and optional ingredients in a nonreactive 2–3 quart pot, cover, bring to a gentle simmer and cook for 5 minutes, stirring occasionally.

  2. Remove lid from pot and gently simmer mixture for 5 more minutes.

  3. Remove from heat and purée mixture with a hand-held immersion blender or food processor.

  4. If you would like the syrup to be smooth and seed-free (which I recommended), strain it through a fine-mesh sieve.

  5. Use right away. Or, to store, pour hot syrup into very clean glass jars, cap with tight fitting lids, label, leave out at room temperature to cool, then store in the refrigerator where they should keep for at least three months. For longer storage, freeze the syrup or seal in a hot-water bath.

Elderberry syrup in jars.

Elderberry syrup in jars.

Recipe excerpt from our Foraging & Feasting: A Field Guide and Wild Food Cookbook by (me) Dina Falconi; illustrated by Wendy Hollender. Book link: http://bit.ly/1Auh44Q


 


Fall Bitters: Make your own for the holidays — Promotes Digestion & Liver Health

Bitters speak to these upcoming days of feasting. They help us digest our food, especially when eating large quantities of rich fare. Bitters also tone and support liver function which makes many things work well in our lives (the liver is responsible for over 500 metabolic functions). As a flavor enhancer, drops are often added to mixed drinks. When poured into an attractive glass bottle featuring a homemade label, these make great gifts. Why not create your own? I am excited to share my Therapeutic Spirits Master Recipe and Variations that will empower you to do so. Many of the weedy wild plants that are bitter and/ or aromatic can be used for making this therapeutic elixir. At this time of year the roots are particularly potent and great for making bitters. Think: roots of dandelion, yellow dock, burdock, and sweet cicely. Happy bitter-making!

From the Beverage Chapter of   Foraging & Feasting: A Field Guide and Wild Food Cookbook   by Dina Falconi; illustrated by Wendy Hollender.

From the Beverage Chapter of Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

One of the Burdock pages from    Foraging & Feasting: A Field Guide and Wild Food Cookbook    by Dina Falconi; illustrated by Wendy Hollender.

One of the Burdock pages from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

The best time to dig burdock root is when it is in basal rosette stage, as illustrated above. 

A student making bitters (aka digestive tonic) during summer herb class.

A student making bitters (aka digestive tonic) during summer herb class.