The Versatile Elderberry Syrup

The Versatile Elderberry Syrup

02.03.2016 10:51

Grade: 5.0/5 on the basis of 1 grades

It boosts your natural immunity, fight symptoms of cold and effectively alleviates infections. Elderberry has been an important remedy in natural medicine, helping patients suffering from chronic infections. Learn how to make an elderberry syrup – a genuine vitamin bomb!

A Golden Remedy for Common Cold

The flowers and berries of the elderberry plant are a valuable source of many beneficial nutrients. They help combat an extremely wide range of symptoms. The white flowers and small, purple berries are used for medicinal purposes. July is the best time to harvest the flowers. When dried, they are used to make infusions. The berries are a treasure trove of vitamins (mainly A and C) and antioxidants.

For that reason elderberry infusion and syrup help maintain good immunity and have a beneficial impact on the entire immune system. It is recommended to drink them every day to prevent infections. And if you are already suffering from a cold, elderberry will shorten its course and ease the unpleasant symptoms. It relieves fever and inflammation, while warming up and alleviating cough, both dry and productive. It also accelerates recovery.

Flower Syrup

Growing in large clusters, elderberry plant flowers are harvested throughout July and left to air-dry. They are then used to make infusions and syrups which make an excellent remedy in the flu season. Drink them regularly to boost immunity. Here’s how to make elderberry syrup.

You will need about 30-40 flower clusters, one kilogram of sugar, one litre of water and juice freshly squeezed from one lemon. Gently pick the flowers from the sprigs and place them in a large pot. Use another pot to boil the water. Add the sugar and the lemon juice. Pour this mixture into the pot with the flowers. Leave to infuse for two days, and then strain and pour into smaller containers, such as jars and bottles.

Berry Syrup

The berries of the elderberry plant ripen in late August and early September. When ready to harvest, they are deep purple or black in colour. Bear in mind that raw berries are toxic, so never eat them unprocessed. To prepare the syrup you will need about one kilogram of the berries, 900 grams of sugar and just under one litre of water. Wash and dry the fruits carefully, discarding all that are not ripe. Place them in a pot, cover with the water and add the sugar. Cook until all the fruits disintegrate and release their valuable juice.

Pour the ready syrup into pasteurised bottles, and leave them, upside down, in a cool place. Drink every day to boost immunity and avoid infections.

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