ELDERBERRY TURMERIC ANTI-INFLAMMATORY SYRUP
Working with elderberries can be messy and may stain! If you can get RAW, LOCAL HONEY, it’s better for you and much more nutrient-dense than most store-bought honey. It helps with allergies to buy it locally as well! Cut this recipe in half if you don't use it quickly enough. You can omit the turmeric & cinnamon if you want. Use this by the teaspoon before, during, and after cold & flu season. Preventatively! Or use it in your own favorite recipes, like cough syrup, or even for pancakes!
You can enhance this recipe's power by adding peppercorns, ginger, and so much more! The anti-inflammatory properties in this easy-to-make syrup are extremely powerful.
Ingredients
- 1 to 1 1/4 Cups DRIED ELDERBERRIES
- Turmeric Root (fresh) several chunks
- 1 Cinnamon Stick
1/8 Teaspoon Black Pepper
- 6 Cups Clean Water
- 1 Cup Raw Honey (must be raw)
- 1 Tablespoon Agave
Directions
1. Place 1 to 1 1/4 cups DRIED elderberries, a little chopped, fresh turmeric root (a tablespoon or two is fine), one cinnamon stick, and the 1/8 tsp black pepper into a large pot with 6 cups of clean water. Bring to a boil. Reduce heat to medium, continue simmering until liquid is reduced by half. Stay close, keep stirring, this takes about 45 minutes.
2. After it is reduced by half, run it through a food mill, or a fine strainer. You should end up with a thick, syrup-like consistency.
3. Let cool slightly, then add the honey and agave. Stir well, until thoroughly dissolved.
- 4. When cool, pour into a clean quart size jar. Cover. DATE & LABEL. Store in the refrigerator for several weeks!
