Elderberry syrup is a wellness staple in our household, especially during back to school and as we transition into cooler weather/winter. Elderberry is packed with antioxidants. When made into a syrup it provides a potent, immune-boosting elixir that is said to help stave off colds and even the flu.
This instant pot recipe is super easy and kid-friendly. I poured some into a small mason jar and then poured extra in silicone molds to freeze for later.
INGREDIENTS
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2/3 cup dried elderberries (or 1/3 cup fresh or frozen)
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3 1/2 cups fresh water
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1 cup raw honey
INSTRUCTIONS
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Pour all ingredients (except honey) into instant pot. Attach lid, set vent to “seal”. Turn on manual pressure at high for 9 minutes.
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Vent pressure and strain.
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When cooled to room temperature, stir in honey.
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Pour into jars or container of choice!
DOSAGE SUGGESTIONS
Standard dose is 1/2 to 1 teaspoon for children. 1/2 to 1 tablespoon for adults. If sick, increase dosage to every 2-3 hours until symptoms disappear.
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