It is a great idea to be prepared ahead of time so you know what to do if and when a virus does attack your house.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 32 servings
- ½ cup dried elderberries
- ¼ cup dried rosehips optional but gives additional immune boosting vitamin c
- 3 ½ cups filtered water
- ¼ cup or more to taste raw honey optional – if you plan to give this to your one year old leave this out as raw honey is not recommended until they turn 2. Your "syrup" will be a little runnier but you will still have the benefit of the elderberries.
Put the elderberries, optional rosehips, and water in a small pot and bring to a boil.
Reduce to a low simmer for 45 minutes WITHOUT a lid.
Turn the heat off and mash up the elderberries and rosehips with a potato masher.
Strain out the elderberries and rosehips and give them a good squeeze to get all the liquid out. Either strain in a tea towel and squeeze, or a mesh strainer and use a spoon to squish them down. A French press works well too.
Store the syrup in a pint mason jar in the fridge for 3 months.