Spring might be struggling to find a footing over winter but colds are a year round thing. If you are feeling that a boost to your immune system would be good, this tonic may be just the thing. Please consider this is a short term solution, used as added protection during ” cold season” or when you are feeling the effects of added stress. The long term solution is always, proper food, adequate rest and moderate exercise.
Elderberries support healthy immune system functioning by disrupting a viruses ability to reproduce in the short term and as with all other comments regarding the ingredients below, they should be considered educational and not a substitute for professional care. Ensure also that your berries are the Sambucus nigra variety as not all elderberries are edible. If you have a handy source of fresh berries they can be substituted for dried ones.
Rosehips aid sore throats and dry, unproductive coughs. They are a highly concentrated source of Vitamin C and antioxidants. Fresh rosehips can be used when in season. ( 3/7/2017: Synchronistically, this article arrived in the my inbox today, regarding rosehips. Check out the footnotes for the research data.)
Cinnamon contains polyphenol antioxidants that have anti-inflammatory effects, along with antifungal and antibacterial properties that help may reduce infections.
Ginger has many benefits beyond immune system support. In this case its ability to warm the body, aid sore throats and congestion are beneficial and it is worth exploring all ginger’s qualities.
Cloves are a powerful antioxidant and one of the ingredients in “Four Thieves vinegar”. It is also an anti-microbial and anti-viral treatment. They can help to loosen up mucus so coughing is more productive.
Lemon zest contains essential nutrients including vitamin C which support the body in resisting infections thereby reducing the possibility of infection.
You will need:
1/2 cup elderberries, dried
1/2 cup rosehips, dried
2 Tbsp. cinnamon pieces
1 inch fresh ginger, chopped
1 Tbsp. lemon zest
2 1/2 cups water
1/2 cup honey
1 Tbsp. echineachea tincture ( optional but recomended )
Peel and slice the fresh ginger and add to the pot.
Pour in 2 1/2 cups of water. The best water you can source. Try for as natural and untreated as possible in your world.
Bring to a boil and then reduce the temperature.
Allow to simmer for 25 minutes with the lid on.
Even with the lid on the liquid reduced by 50%.
Once simmered and soft, strain the ingredients of the pot through a metal strainer to squeeze out all the goodness.
It is also possible to add 1/2 – 1 cup raw honey to the cooling juice.
Honey will act as a preservative making the syrup will last longer.
It will also make it tastier for children. Be aware though that giving honey to children under one year old is not recommended.
Non pastuerized honey has not been heated past temperatures that will destroy natural health benefits, 95 degrees F., the temperature found normally in a hive. It has probably been strained and much of the pollen removed.
Raw honey has been neither heated or strained. Finding a local honey producer and building a good relationship is valuable in knowing exactly what you are purchasing.
Stir in the echineachea tincture and bottle.
Store in the fridge and have 1 – 3 Tbsp. daily to support your immune system and keep nasty bugs from finding a nice moist, warm home, in you.
Elderberry & Rosehip Syrup from My Kitchen Wand