DIY Elder­berry Spice Syrup

Better Nutrition - - CELEBRATING -

Makes 4 cups

Ex­cerpted with per­mis­sion from The Sim­ple Guide to Nat­u­ral Health by herbal­ist Me­lanie St. Ours ( learn more at psy­che­and­soma. com). This sim­ple syrup can help you stay healthy dur­ing cold and flu sea­son. If you have an au­toim­mune con­di­tion, have had an or­gan trans­plant, or if you’re tak­ing blood thin­ners, ask your doc­tor be­fore us­ing.

1 or­ganic lemon 1 cup dried el­der­ber­ries 5 cups wa­ter ¼ cup peeled & sliced

fresh ginger root ½ Tbs. whole cloves 1 cin­na­mon stick 2 cups raw honey

1. Peel lemon, and cut peel into strips. Juice lemon into small bowl, and set aside.

2. Add lemon peel, el­der­ber­ries, wa­ter, ginger, cloves, and cin­na­mon stick to medium heavy- bot­tomed pot. Bring to a boil, re­duce heat, and sim­mer gen­tly, 25 min­utes or un­til liq­uid is dark and re­duced by about ⅓ . Turn off heat, and al­low to cool slightly.

3. Strain liq­uid through fine- mesh sieve and some cheese­cloth, squeez­ing berries to ex­tract as much liq­uid as pos­si­ble. Dis­card spent berries, and add fresh lemon juice and honey to elder­berry liq­uid.

4. To use, take ½ Tbs. three times per day at the first signs of a vi­ral in­fec­tion. Store fin­ished syrup in re­frig­er­a­tor up to 3 months.

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