Elderberry Immunity Syrup
A rich, tangy and spiced syrup packed with elderberries, rosehips, blackberries and warming spices. Naturally sweetened with maple syrup, this tonic is bursting with antioxidants and vitamin C, a delicious way to support your immune system through the colder months.
Takes 50 minutes
Serves 60
Ingredients
- 250 g fresh elderberries stalks removed (about 2 cups / 9 oz)
- 30 g rosehips fresh or dried (about 3 tbsp / 1 oz)
- 20 g blackberries about 2 tbsp / ¾ oz
- 3 cinnamon quills or 1 tbsp ground cinnamon
- 20 g fresh ginger finely diced (about 2 tbsp / ¾ oz)
- ½ thumb-sized piece fresh turmeric finely diced
- ½ tsp cracked black peppercorns
- ½ lemon sliced (plus juice to finish)
- 600 ml water 2½ cups
- 300 ml maple syrup 1¼ cups
Instructions
Prepare the ingredients
- Remove elderberries and rosehips from their stalks. Dice the ginger and turmeric. Slice the lemon.
Simmer the base
- Place the elderberries, rosehips, blackberries, cinnamon, ginger, turmeric, black pepper and lemon slices into a medium saucepan with the water. Bring to the boil, then reduce to a gentle simmer. Cook uncovered for 30–40 minutes, stirring occasionally, until the liquid has reduced by about half.
Strain
- Remove from the heat. Mash the mixture gently with the back of a spoon to release the juices. Strain through a fine sieve or muslin cloth into a clean bowl, pressing to extract as much liquid as possible. Discard the solids.
Sweeten and finish
- While the liquid is still warm (but not boiling hot), stir in the maple syrup and a squeeze of lemon juice. Mix until fully combined.
Bottle and store
- Pour into sterilised glass bottles or jars. Store in the fridge for up to 2 months.
Notes
How to Use
- Daily support: Take 1–2 tsp daily.
- At the first sign of a cold/flu: Take 1 tsp every 3–4 hours.
- Serving ideas: Stir into warm water or tea, or drizzle over porridge and yoghurt.