This winter, consider our new flu-busting, immune boosting elderberry syrup for your family!
This organic, wonderful tasting, kid-friendly immune recipe has been tried and proven with the families of our doctors and staff. Many patients have asked us to share our recipe...but we decided to take it one step further.
Simply print this page to capture the recipe or order a convenient, pre-measured kit at Natural Paths to Wellness for you and your family.
We wish you great health this winter season and always!
Add water and package contents to medium saucepan. Bring to a boil and then reduce to a simmer for 45 minutes to 1 hour until the liquid has reduced by almost half.
Next, remove from heat and allow the mixture to cool.
Now pour the reduced mixture through a fine mesh sieve into a glass jar or bowl being sure to press solids with a spatula or wooden spoon. It is important to note that the more you can press through the sieve, the more potent your syrup will be and the higher volume it will yield. Alternately, a cheesecloth or nut milk bag can be used to strain and squeeze the mixture.
Last, return the strained mixture to a clean saucepan and, over low heat, add 2 Tbs Apple Cider Vinegar and 1 ½ C honey. Do not boil. Refrigerate in sterile glass jars and use within two months.
This organic, wonderful tasting, kid-friendly immune recipe has been tried and proven with the families of our doctors and staff. Many patients have asked us to share our recipe...but we decided to take it one step further.
Simply print this page to capture the recipe or order a convenient, pre-measured kit at Natural Paths to Wellness for you and your family.
We wish you great health this winter season and always!
- 6C filtered water
- 2C organic dried elderberries
- ½ C organic dried and sifted Echinacea Purpurea
- 6 organic cinnamon sticks
- 12 organic cloves
- 1 ½ Tbs organic dried ginger root
- 2Tbs Apple Cider Vinegar
- 1 ½ C raw local honey
Add water and package contents to medium saucepan. Bring to a boil and then reduce to a simmer for 45 minutes to 1 hour until the liquid has reduced by almost half.
Next, remove from heat and allow the mixture to cool.
Now pour the reduced mixture through a fine mesh sieve into a glass jar or bowl being sure to press solids with a spatula or wooden spoon. It is important to note that the more you can press through the sieve, the more potent your syrup will be and the higher volume it will yield. Alternately, a cheesecloth or nut milk bag can be used to strain and squeeze the mixture.
Last, return the strained mixture to a clean saucepan and, over low heat, add 2 Tbs Apple Cider Vinegar and 1 ½ C honey. Do not boil. Refrigerate in sterile glass jars and use within two months.
Elderberry: Studies have shown that black elderberry treats and cures flu symptoms faster than Tamiflu. Although elderberry is generally immune strengthening and anti-inflammatory, it is best known to knock out colds and flu at the onset, so it is important to take at the very first sign of symptoms.
Echinacea purpurea: Commonly seen in summer gardens as purple coneflower, this beautiful plant is actually quite a potent immune boosting, flu and cold fighting powerhouse. Echinacea works by making our own immune cells more efficient at attacking bacteria and viruses. The National Institute of Health admits that this powerful herb is quite effective when taken immediately upon experiencing symptoms of cold or flu.
Cinnamon: Although in the US it is most commonly used for flavoring in culinary delights, blood sugar stabilizing, anti-fungal and anti-bacterialproperties are just a few of cinnamon's medicinal properties. In this recipe it does double duty.
Honey: A natural immune booster due to its antimicrobial, antifungal and antiviral properties, honey is also a powerful cough suppressant. In addition, it's the natural sweetness that makes this recipe so palatable to both kids and adults alike.
Clove: Medicinally, clove can aid in digestion, be used as a topical analgesic and can act as an antimicrobial agent. Perhaps it's best use is as an expectorant making coughs less severe and more productive. The added benefit is the taste that it adds to medicinal and culinary delights alike.
Ginger: Whether dried or fresh, ginger root has a team of medicinal properties that are sure to help ward off cold and flu. It not only has antiviral properties, itincreases circulation and is a powerful anti-inflammatory.
Echinacea purpurea: Commonly seen in summer gardens as purple coneflower, this beautiful plant is actually quite a potent immune boosting, flu and cold fighting powerhouse. Echinacea works by making our own immune cells more efficient at attacking bacteria and viruses. The National Institute of Health admits that this powerful herb is quite effective when taken immediately upon experiencing symptoms of cold or flu.
Cinnamon: Although in the US it is most commonly used for flavoring in culinary delights, blood sugar stabilizing, anti-fungal and anti-bacterialproperties are just a few of cinnamon's medicinal properties. In this recipe it does double duty.
Honey: A natural immune booster due to its antimicrobial, antifungal and antiviral properties, honey is also a powerful cough suppressant. In addition, it's the natural sweetness that makes this recipe so palatable to both kids and adults alike.
Clove: Medicinally, clove can aid in digestion, be used as a topical analgesic and can act as an antimicrobial agent. Perhaps it's best use is as an expectorant making coughs less severe and more productive. The added benefit is the taste that it adds to medicinal and culinary delights alike.
Ginger: Whether dried or fresh, ginger root has a team of medicinal properties that are sure to help ward off cold and flu. It not only has antiviral properties, itincreases circulation and is a powerful anti-inflammatory.
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