Ingredients:
- 2/3 cup dried organic elderberries
- 4 cups filtered water
- 2 ceylon cinnamon sticks
- 5 organic whole cloves
- 2T organic ginger, cut and sifted
- 1 cup honey (raw and local is best)
- 2/3 cup organic raw apple cider vinegar
How to make elderberry syrup with echinacea
Stovetop
- Bring water to a boil in a medium sauce pan. Simmer berries and herbs or 30 minutes.
- Strain in a fine mesh strainer, with a cheesecloth or nut milk bag.
- Cool to room temperature.
- Stir in the raw honey and add apple cider vinegar
- Pour into clean glass jar and refrigerate for up to 3 months.
For the Instant Pot
- Fill the IP pot to the 4c line
- Add in berries and herbs
- Manual high pressure for 10 minutes
- Natural pressure release & let cool to luke warm.
- Strain through a fine mesh strainer into a bowl. Use a spatula to push the liquid out.
- Add 1c of local raw honey and stir well.
- 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.
I have two questions:
1. When do you add the apple cider vinegar in? It’s mentioned in the ingredients, but not in the procedure.
2. The second recipe mentions echinacea, but it wasn’t in the ingredients, nor in the procedure, so I don’t know how much to use, or when to add it.
Sorry about that. To protect the properties of the ACV, you add it in at the same time you add in raw honey; when the juice has cooled. Addressing your second question, the only recipe that I’ve include echinacea is in the “Elderberry Syrup with Echinacea” recipe. It’s in the ingredients list. You’ll add it when you see “add herbs.” Hope this helps!