Berry Rooty Syrup
a Mountain Rose Herbs recipe
Elderberry syrup is a time-honored herbal tonic used to ward off the flu. It works because compounds in the fruit neutralize viral enzymes that would otherwise invade healthy cells in the body and allow the virus to reproduce and spread. The adaptogenic properties of schisandra berries and eleuthero root and the immune-boosting powers of echinacea lends this formula extra kick. Variation: Skip the echinacea and drizzle the syrup over pancakes, waffles or ice cream.
3 cups cold water
¾ cup organic elderberries
¼ cup organic schisandra berries
¼ cup organic eleuthero root
¼ cup organic echinacea root
1 organic cinnamon stick
¾ to 1 cup raw local honey
1.5 ounces brandy (optional)
1 tsp fresh grated ginger root (optional)
Combine herbs with cold water in a pot and bring to a boil. Reduce heat and allow herbs to simmer for 30 to 40 minutes. Remove from heat and mash the berries in the liquid mixture. Strain the herbs through cheesecloth and squeeze out the juice. Measure the liquid and add an equal amount of honey. Gently heat the honey and juice for a few minutes until well combined. Do not boil! Stir in brandy and bottle in sterilized glass. Label and keep refrigerated for up to 6 months.
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