Elderberry Syrup

Several years ago, my MIL introduced me to Elderberry Syrup. Black Elderberries are packed with flavonoids. Flavonoids are powerful antioxidants that are believed to protect the body's cell from potential damage caused by free radicals.  

Certain flavonoids "Anthocyanins", found primarily in the pigments of dark blue and deep purple fruits, have the remarkable ability to stimulate the body's immune system. 
According to the United States Department of Agriculture, the highest concentration of Anthocyanins are found in black elderberries (nearly double the amount found in any other fruit).  Elderberries have twice the natural antioxidant capacity of blueberries and significantly more than cranberries!

I fell in love with it when I noticed that my boys took their couch syrup and vitamins much easier when mixed with this magical berry syrup. Do you all remember how delicious Dimetapp was?? Or is that just me?? I would have downed an entire bottle..good thing my mama hid it high in the cupboards. Do they even sell that stuff anymore?? Well Elderberry Syrup is way mo bettah than the chemical-ladden OTC stuff. It taste fantastic, it is super good for you and super-duper easy to make. 

You will need:
4 cups Cold Water
1 cup Dried Elderberries (I get mine from Mountain Rose Herbs)
1/4 cup Echinacea (I used 8 bags of Echinacea Tea as I was out of the loose herbs)
1-2 inches Ginger, cut in fours
3-4 Cloves
2 Cinnamon Sticks
1 cup Raw, Organic Honey
1.5 oz Brandy (optional..I used a mini 50mL bottle)

Also: 
Medium Sauce Pan
Cheesecloth
Glass Jar with lid

How to prepare your syrup:

1. Add all ingredients except for the honey into a medium saucepan.
2. Bring to a boil, and then lower heat to medium.
3. Continue simmering for 30-45 minutes until the liquid is reduced to half.
4. Before the liquid cools, strain it through a fine mesh strainer.
5. Allow the liquid to cool to about 118F (to preserve the enzymes in the raw honey), and gently combine the warm reduced berry liquid with the raw honey.
6. Store in a jar in the fridge for a few weeks. For longer storage, freeze into ice cube trays to defrost for later use.