Seeing as we’re in the midst of cold and flu season, I figured it was perfect time to break out the pound of frozen elderberries I had stashed in the freezer (leftover from my foraging and jelly-making adventure back in August) and turn it into a delicious, immune-boosting syrup.
While this syrup is intended as a health tonic of sorts, if you wanted to stir it into soda or use as a flavor mixer in your favorite cocktail, I wouldn’t blame you (I mean, a splash of this in a gin and tonic would be superb!)
Also? Try drizzling it over pancakes. It’s much more tart than your standard maple, but it’s downright delicious!
Immune-boosting pancakes. I like the sound of that!
According to various internet sources (and I’m no doctor nor are these claims verified by the FDA, yada yada and so forth) elderberries are packed with antioxidants, vitamins and minerals that can help strengthen your immune system, lower blood sugar, moderate digestion, reduce wrinkles, and even slow down the spread of cancer. Those are some big benefits from a little berry. (Read more about the health benefits of elderberries here from a legitimate medical source).
Of course, elderberry jelly has the same healthful properties as this syrup, although it does have more sugar overall. This syrup is just another way to prepare elderberries, since snacking on raw elderberries is not an option (the stems, leaves, and uncooked seeds are toxic and should not be eaten. Cooking the berries makes the seeds safe for consumption).
(Don’t forget to click through to download the free printable labels too!)