Herbal Medicine

Elderberry Wine & Elderberry Syrup

Recent experiments in Japan have proved the efficacy of Elderberries for reducing the severity of and shortening the duration of Colds and Flu. In fact it is one of only a few substances yet found which are shown to reduce the duration of Colds and Flu. You can buy expensive extracts but the recipes shown below are probably better and are certainly cheaper. Remember that Elderberry preparations are inclined to make you sweat.

Elderberry Wine

Ingredients

	British	Metric	U.S.A.
Elderberries	3 lb	1.5 Kilos	2.25 lb
Sugar	3.5 lb	1.75 Kilos	2.5 lb
Water	1 Gallon	4.5 Litres	1 Gallon
Yeast & Nutrient

Strip the berries from the stalks then weigh them and crush them in a bowl. Boil the water and pour it on, then leave it to cool to about 70° F (21°C) before adding the yeast. Cover and leave for three days, stirring daily, then strain through muslin onto the sugar and stir until the sugar has dissolved. Pour the liquid into a dark glass demijohn (in clear class the wine will lose its colour) but do not fill completely until the first vigorous ferment has subsided (plug the neck with cotton wool). When the fermentation has settled down fill the demijohn to the bottom of the neck and fit an airlock. Leave until the fermentation is complete and then siphon the wine into clean dark bottles and fit corks. Leave the wine for at least six months before drinking. Remember - Elderberry wine is as alcoholic as any wine and should not be taken before driving or operating heavy machinery. If you want an alcohol free option try the Elderberry syrup below

Elderberry Syrup

Pick a quantity of Elderberries (remember never to strip a tree, leave some for the birds and for the tree's propagation). Put the berries in a pan with a little cinnamon bark and place in a hot oven until the juice runs. Add a little water, then press to remove the juice and strain. Measure the amount of juice and add one pound of sugar for each pint of juice, stir until the sugar has dissolved, heating if necessary. Pour into sterilized, dark, screw top bottles and lightly replace the lids (do not tighten the lids down). Place the bottles in a large pan of hot water keeping the temperature to about 80° C (separate the bottles with wads of news paper to stop them banging together). After about half an hour remove the bottles with tongs and tighten the caps down. The syrup may be used as soon as it is cool and lasts for quite some time, provided that all the utensils used were clean.