Updated: Feb 2
A sunshiny twist on classic elderberry syrup, is this vitamin c packed rose-hip syrup. This recipe has all the same benefits and depth of flavor of plain elderberry syrup, but with a boost of added vitamins and antioxidants, as well as a delicious hint of citrus.
Rose hips are rich in vitamin c and antioxidants. They are also known for reducing inflammation and arthritic pain. The antioxidants in rose hips shield the cells from environmental damage and support and protect the immune system. Elderberry and clove are known to be powerful anti-viral agents, and elderberries are also rich is antioxidants. Lemon peel is full of vitamin c, antioxidants, and anti-bacterial and anti-fungal compounds. Raw honey is packed with phytonutrients, antioxidants, anti-fungal and anti-bacterial properties, and helps protect cells from free radical damage.
1 and 1/3 cup dried elderberries (If fresh or frozen 2 cups) * fresh European elderberries uncooked should be eaten with caution*
1 Tbs. Dried Whole Clove
Handful Dried Rosehips (15-20)
Whole Lemon or Whole Orange Zest (or both)
2 Tbs. Raw Honey ( I used lemon ginger infused honey)
Approx. 7 cups Water (will reduce as it simmers)
This recipe makes approx. 1 quart of syrup.
Pour the water into a saucepan or pot and add the elderberries, cloves, and rose-hips.
Bring to a light boil and then quickly reduce to a simmer and cover the pot for about 45 minutes to 1 hour until the liquid has reduced by almost half. (you do not want to overheat by boiling too long)
Remove from heat and let cool until it is cool enough to be handled.
Pour through a strainer into a glass jar or bowl.
Let the liquid cool to lukewarm, and then add the lemon or orange peel zest and honey to taste.
Stir well to distribute honey.
Store in the fridge and take every other day or as needed for its immune boosting properties.
Please note we are NOT medical professionals and this is merely a suggestion
Standard dose is ½ - 1 teaspoon for kids and ½ - 1 tablespoon for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.
If made properly, this syrup can last in the fridge approx. 3 months.