Emily
Jean
Passic
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ELDERBERRY SYRUP

2/18/2018

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Dr. Emily’s Elderberry Syrup
This is my all time favorite immune booster for the fall and winter, and great for both kids and adults (may omit brandy but will only keep for 3 months refrigerated vs 1 year with the brandy). It is a potent antiviral and antioxidant. Take to prevent infection or at the onset to shorten the duration and lessen symptom severity of cold/flu.
 
Ingredients:
  • 1 cup dried elderberries (Sambucus nigra)
  • 3 cinnamon sticks
  • ¼ cup freshly grated or chopped ginger
  • 1/8 cup whole cloves
  • 4-6 oz. Honey
  • ½ c  Brandy
  • You will also need a crockpot or large soup pot with lid and a double boiler
 
Directions:
In a crockpot, combine elderberries, cinnamon sticks, ginger and cloves and 6 just enough water to cover the berries. Crockpot: set to low for 8 hours or warm for 24 hours OR pot on stove: turn to low and simmer 1 hour with lid slightly ajar. Strain and discard solids. Return liquid to stove in a double boiler. Heat on low and add honey; stir until combined. Turn off the heat and add the brandy.  Bottle and store in refrigerator. The brandy will help preserve the medicine; without it, the syrup should be used within 3 months. Dosing: for acute cold/flu take 2 tsp 4 times daily. For prevention (like before air travel), take 1-2 Tbsp once daily. 
*** Elderberries can be purchased from www.mountainroseherbs.com
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