It was a lovely Christmas and New Year’s but I have a relative in the hospital and everyone I know is sick. So it’s time to break out the Immunity Syrup and make some more for February’s flu and cold season assault. This syrup is made from dried elderberry berries, dried rosehips, cinnamon, ginger, and orange peel. It also uses raw apple cider vinegar, and honey is added to make it a bit sweeter and easier to drink. If you can’t find the dried berries, herbs, or leaves listed below, you can try buying them from Mountain Rose Herbs.
For those of you new to this series, Sarah Munro, the heroine in ONE DARK WISH, the second book in the Deadly Force series, is an 18th century historian who inherited a collection of colonial-era herbal and homeopathic remedies. And in this blog space, I’ve been sharing her recipes with you all. I’m adding this recipe to her collection because the elderberries in this syrup boost your immune system while it’s under stress, and the rosehips are loaded with Vitamin C. There are also warming spices like cinnamon and turmeric to help with fevers. And the honey and raw vinegar have anti-inflammatory, anti-bacterial, and immune strengthening qualities. The honey is also rich in antioxidants that can help aid digestion, soothe coughs, and lower inflammation.
Note: I am not an affiliate of Mountain Rose Herbs. I just love their website and buy most of my herbs and other special ingredients from them.
Ingredients:
- 2/3 cup dried elderberries
- 1/3 cup dried rosehips
- 2 cinnamon sticks broken up
- 2 Tablespoons dried ginger root (not powdered)
- 1 Tablespoon dried orange peel
- 3 inches (in the jar) of fresh turmeric root grated
- juice and peel of one blood orange (cut in strips)
- equal parts raw apple cider vinegar & honey
Directions for Immunity Syrup
- Clean and sterilize a 1-quart canning jar.
- Put all of the ingredients into the jar and then cover the ingredients with equal amounts of honey and raw apple cider vinegar.
- Place a piece of wax paper over the top and then seal with the metal ring. Don’t forget to the label the jar with the contents and date.
- Place the jar in a cool, dry cabinet for 4 weeks. Then strain the liquid into another clean and sterilized jar.
- Store in the fridge and it will last for another 6 months–if it lasts that long.
- To use, mix 2 Tablespoons of the syrup with some seltzer water and drink quickly. I like to use this at the first sign of a cold. Take it every 3 hours for the duration of the illness.
- You can also use this before you ever feel sick for a quick immune boost. Just mix 1-2 Tablespoons mixed with your favorite fizzy water and drink it like a shot.
IMPORTANT DISCLAIMER ABOUT WILD PLANTS, FORAGING, AND MAKING HERBAL REMEDIES:
I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).
It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.
- If you are taking any medications, talk to your doctor about any potential drug interactions.
- If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.
Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.
Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.
Always make sure your kitchen/work area is clean and that all materials are sterilized.
Do not forage plants from areas that have been sprayed within the past 2 years at the very least.
I am not legally or morally responsible for the health of any of my readers. Please do your own research!
