Elderberry Immune Syrup

Method

1. Combine and simmer. Add the elderberries, water, grated ginger, cinnamon stick and whole cloves to a small saucepan. Bring to a boil, then reduce to the lowest simmer for 30-40 minutes. The liquid will reduce by about half and turn a deep, inky purple-black.
2. Mash and strain. Use the back of a spoon to gently press the berries against the side of the pan, releasing more juice. Pour the mixture through a fine sieve or muslin cloth into a clean bowl, pressing the berries firmly to extract everything. Compost the spent berries.
3. Cool the liquid. Let it sit until just warm to the touch — about 40°C, or comfortable to keep your finger in for ten seconds. This step matters: adding honey to hot liquid can spoil its flavour and texture.
4. Stir in the honey. Add the raw honey and stir gently until fully dissolved. The syrup will thicken slightly as it cools.
5. Bottle and label. Pour into a sterilised glass bottle. Add a label with the date you made it. Store in the fridge.

How to use it

• Daily prevention through cold season: 1 teaspoon for adults, ½ teaspoon for children over 1, taken in the morning
• At the first sign of a cold: 1 teaspoon every 3-4 hours for adults
• Stirred into: hot water with lemon, plain yoghurt, or porridge