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This is a common Elderberry syrup recipe that we have enhanced over the seasons to become something a little extra special. We have enjoyed it so much that we thought it was worth sharing. We found that this particular combination of herbs and spice is most comforting during the cold winter months of Kapha season. Elderberries are full of antioxidants and rich in Vitamin C. The warmth of the ginger root is comforting and beneficial to digestion (Agni - "the digestive fire"), while the rosemary stimulates the blood and, as a diaphoretic, helps to warm and clear any excessive dampness lingering within. Together they make for a daily sip of nourishment to cheer us through the cool, quiet days of winter.
Combine berries and water into a large pot and bring to a boil. Once boiling reduce to a simmer over medium/low heat and add ginger and rosemary sprigs. Gently simmer until volume is reduced by half (about 45 minutes). Remove from heat and let cool to about 110°F/43°C (this temperature allows the honey to dissolve, but maintains the beneficial enzymes). Strain through a fine sieve or cheesecloth lined colander into a bowl (the waste is a great addition to the compost pile). Using a wooden or glass spoon, stir in the honey until dissolved, adjusting to desired taste. Pour into glass jars or containers, date and label. This recipe makes about 2 pints. It is important to note that raw Elderberries, leaves, and stems are toxic if consumed raw/uncooked.
Keep away from children and pets.
Store in the refrigerator for up to 3 months or in the freezer up to 6 months. Enjoy 1-2T daily.
