The link is fixed now!

Elderberry is usually considered safe for that age, but you can always consult with their healthcare provider if you have any concerns.

Thanks!!

Thank you!
P.S. I made the syrup last night for a nasty bug I came down with and I’m feeling better in less than 24 hours. Still a long way to go, but, better for sure!

Grating it helps it to infuse better into the elderberry syrup since more of the ginger is exposed.

The liquid doesn’t really reduce in the Instant Pot version so you may need to use more per dose.

You don’t have to simmer it for 45 minutes, just until the liquid is reduced by half. If it’s still evaporating too fast you could leave the lid partially on. The important thing is for the steam to escape so the mixture can reduce and release the toxic cyanogenic glycosides. It’s safe to take as is, you just wouldn’t need to use as much.

Katie has a recipe for aronia berry syrup here if you don’t want an elderberry syrup. https://wellnessmama.com/remedies/aronia-berry-recipes/

If you double or triple the recipe you would also double or triple the amount of elderberries.

The fresh elderberries should be tripled if you’re tripling the recipe.

You can mash them after using the IP.

The nutrition data has been updated and is now correct! It was showing the nutrition for 1 cup of the recipe, not 1 teaspoon.

Hello! In nutrition facts it says 560 calories in a tsp,
Is this correct ?
Thank you

Even sealed this recipe has a high water content and a low sugar content. Jams and jellies have a longer shelf life because the sugar acts as a preservative. If you want a long lasting elderberry syrup it would be best to use a canning recipe specifically for that. This recipe can be frozen though if you want it to last a longer time.

There’s 19mg of vitamin C in 1 teaspoon of syrup.

Do you know how much vit c is in a serving?