4 cups water
2 cups fresh or frozen elderberries (2/3 cup dried)
2 T. grated fresh ginger (or ground to taste)
2 cinnamon sticks (or ground to taste)
1/2 t. whole cloves
2 cups raw honey
Mix water, berries, and spices into a crockpot. Cook on high/simmer for 3-4 hours. Stir and mash the berries a couple times while cooking. Allow to cool. Pour into glass bowl through fine strainer or cheesecloth. Discard the elderberries. Add honey and mix well. Store in mason jar in the fridge for up to 2 weeks*.
Notes:
Take 1 teaspoon daily for immune boosting. Take every hour if you feel like you are getting sick.
Can cook on the stove top, if desired. My family doesn't like the smell so I cook it in the crockpot in the garage.
I get my raw, local honey from the farmer's market. Don't give honey to babies under 1 year.
*If storing longer or canning, add 4 T. lemon juice. Can process in water bath for 10 minutes to make shelf stable.
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