Ingredients:

 

How to make elderberry syrup with echinacea
Stovetop

  1. Bring water to a boil in a medium sauce pan. Simmer berries and herbs or 30 minutes.
  2. Strain  in a fine mesh strainer, with a cheesecloth or nut milk bag.  
  3. Cool to room temperature.
  4. Stir in the raw honey and add apple cider vinegar
  5. Pour into clean glass jar and refrigerate for up to 3 months.

For the Instant Pot

  1. Fill the IP pot to the 4c line
  2. Add in berries and herbs
  3. Manual high pressure for 10 minutes
  4. Natural pressure release & let cool to luke warm.
  5. Strain through a fine mesh strainer into a bowl. Use a spatula to push the liquid out.
  6. Add 1c of local raw honey and stir well.
  7. Pour into a jar and refrigerate. It will keep for 3-4 mos if stored in the back of your fridge.

    You can find additional elderberry syrup making supplies on my Amazon storefront page here.

 

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