Contains enough herbs to make over 65 ounces of syrup. This bag makes 5 batches yielding 12-16 ounces per batch.
*Packed in a resealable bag*
Store unused dried herbs in a cool, dry place for up to 2 years from purchase.
*Make Your Own Elderberry Syrup*
Step 1) Add 1.5 – 2 cups of distilled (or other purified water) to a medium-sized pot.
Add in 1/4 cup of herb mixture. Cover. Bring to a slow simmer and continue to simmer on low for 20-30 minutes. Turn off heat and steep until cool (or overnight).
Step 2) Line a medium bowl with a colander and a thick paper towel.
Step 3) Pour the contents of your pot into the paper towel-lined colander which is on top of your bowl (Or use enclosed cotton drawstring bags to contain your herbs while simmering!)
Step 4) SQUEEZE!! Be sure to wring very well as to get all of the herbal goodness out of your herbs!
Discard or compost herbal material.
Step 5) Return the liquid from your bowl to a clean pot.
Step 6) Very gently warm your liquid just enough to incorporate honey. Do not overheat. Add 1 cup (or more) of raw or local honey and stir until well blended.
Step 7) Once cooled, pour your fresh, potent herbal syrup into glass jars or bottles and cap tightly.
Don’t forget to label with contents and date!
(Optional: add 1 Tbsp of vodka or brandy per cup of finished syrup for extra preservation)
Step 8) Refrigerate and use as needed for colds/flu, cough, congestion, even allergies and tummy troubles.
Syrup will remain fresh and potent for 2 months stored in the refrigerator, even longer with a touch of alcohol added.
For best results, take one dose morning and evening for prevention and 4-6 times daily when ill until illness is resolved.
Adults and older kids: I Tbsp
Young children: 1/2 -2 tsp. depending on age and weight.
(under age 1, use cane sugar, coconut sugar or pure maple syrup in place of honey)
100% organic: elderberries and elderflower (Sambucus nigra), echinacea root and tops (Echinacea angustifolia, Echinacea purpurea) ginger rhizome (Zingiber officinale), licorice root (Glycyrrhiza glabra), black pepper (Piper nigrum), clove bud (Syzygium aromaticum), marshmallow root (Althaea officinalis) hibiscus flower (Hibiscus sabdariffa)