Elderberry rob
Living in Dorset there are plenty of foraging opportunities, so yesterday I went out hunting for elderberries. The birds have had their fill of much of them already but I left plenty for them. This version is based on a version by medical herbalist Janine Gerhard which she has generously shared via Belinda Blake one of my former tutors www.eatyourselffab.wordpress.com. I have reduced the sugar content from the original recipe by reducing the final syrup by 25%.
Ingredients
8 cups of elderberries
8 cups of water
2 large slices fresh ginger
3 cinnamon sticks
2 star anise
3 cloves
1 orange, sliced
500g sugar - I used Biona rapadura (cane)
Method
Strip the berries from the twigs using a fork
Add berries, water, spices and orange to a pan
Simmer 30-40 minutes
Strain, squeezing out all juice, return to pan adding sugar
Simmer for a further 20 minutes, reducing the liquid by 25%
Cool, and pour into a sterilised bottle. You can also add a small amount of alcohol to act as a preservative.
1 tbspn during colds and flu season, taken alone, drizzled on yogurt, or diluted with hot water to make a tea.
Food Facts
Elderberries are known for their anti-viral, anti-oxidant and anti-inflammatory properties, being high in flavanols, proanthocyanidins, anthocyanins and phenolic compounds, and especially high in vitamin C. They are best known for supporting the immune system and warding off winter season illness.
Research shows elderberry supports immune function by enabling immune cells to recognise and stop viral invaders and comes with a long history of safe and effective use. It is best taken at the first signs of infection to stop the virus entering the cells and multiplying.
Elderberries are very stimulating to the immune system and whilst there is little robust published evidence, to be cautious it is probably best not to take elderberry if you have an auto-immune condition or if you take immunosuppressants.
