Elderberry Fire Cider (Immune Tonic)

Elderberry syrup is a popular immune-boosting herbal concoction for cold and flu season. This simple recipe allows you to make this powerful preparation at home.

300g Elderberries

3 bulbs garlic chopped

1-2 large onions, chopped

1 large fresh ginger root, grated

1-3 chillies, chopped

32 fluid ounces apple cider vinegar

*approx 1 L or 1 large bottle of Bragg’s

Honey to taste

Combine elderberries, garlic, onions, ginger, and peppers into a clean, 2L sized glass jar.

Pour the apple cider vinegar over the ingredients until they’re completely covered.

Cover the jar with clean cloth or baking paper before capping with a lid as vinegar will corrode metal (plastic lid is fine).

Seal the jar tightly and shake it well.

Let the mixture sit in a cool, dark place for 2-4 weeks, shaking it daily.

Once it’s to your taste preference, strain the liquid through a fine-mesh sieve or cheesecloth into a clean, sanitized glass bottle.

Add honey to taste for sweetness.

Store your elderberry fire cider in the refrigerator for up to 6 months.

To use, take between 1-2 tbsp (15-30ml) during an acute illness,

or as a prevention strategy, or to promote digestion before meals.

Can also be diluted in some water if needed.

Notes:

This recipe can also be adapted to add other herbs of your choice, ie rosemary, thyme, horseradish, lemon peel etc