Elderberry syrup has become the new hot commodity for fighting off colds and more, while boosting our immune systems. NOTE: You should always consult your health care professional before starting any supplements, and never give honey to a child under one years old.
Weigh the dried elderberries on your kitchen scale. Be sure to zero it out after placing your bowl on it to get the measurement to 100g with your dried elderberries.
Peel and chop your ginger.
Add your water, dried elderberries and ginger in your stock pot, and mix gently.
Turn the heat on, and once it starts boiling, turn it down to simmer for 45 minutes, without a lid, stirring occasionally.
After simmering for 45 minutes, remove from heat and let it cool to room temperature.
When they've reached room temperature, use your strainer to set in a large bowl to catch the extract from the elderberries.
Gently use your wooden spoon to smash the berries to get the rest of the extract through the strainer. You should have about 4 cups of liquid here. Keep pressing on the elderberries, or add a little purified water to reach 4 cups.
Wash the pot to remove any remaining berries, then pour the extract back into the same pot.
Measure your local honey, starting with 1 cup, slowly add in to extract on medium to get it boiling again. Be sure to gently stir often, so the honey doesn't burn at the bottom. Boil for 20-25 minutes, until it has thickened up some.
Be careful when you taste test with your finger, as it is hot, but you can then add more honey if you want it sweeter.
Allow to cool again to room temperature, then pour into prepared bottles using your funnel.
Store in refrigerator for up to one month.
Serving suggestion size is 1 tablespoon, 1-3 times a day.