Elderberry Cough Syrup Recipes

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ELDERBERRY COUGH SYRUP

I got this recipe from my friend Bethan in Wales. She's a vegetarian and always attends these wonderful meetings that involve very health conscious people. She often shares things with me and I was delighted when she sent me this little brochure with 3 very interesting Herbal Recipes that were put out by the West Wales Herb Group. I thought I'd share them with everyone on Recipezaar. I haven't made any of these as of yet, but if I do, I'll use agave nectar in it instead of sugar.

Provided by Chef Joey Z.

Categories     Low Protein

Time 55m

Yield 2 cups

Number Of Ingredients 5



Elderberry Cough Syrup image

Steps:

  • Simmer the three above ingredients in 1 pint (2 cups of water) for 20 minutes.
  • Let stand for 1/2 hour.
  • Strain through a sieve pressing well.
  • Then, add enough water to the simmered ingredients to bring the volume back up to 1 pint of liquid.
  • Add the sugar and gently heat to dissolve the sugar in the hot liquid.
  • Allow to cool and then pour into dark bottles and keep somewhere cool.
  • Dosage: 2 teaspoons in a little water 3 times a day.

Nutrition Facts : Calories 625.5, Fat 0.5, SaturatedFat 0.1, Sodium 14.7, Carbohydrate 161.1, Fiber 4.3, Sugar 149.7, Protein 0.4

2 cups filtered water
4 ounces fresh elderberries (or 2 oz. dried)
1 cinnamon stick
1 teaspoon ground cloves
1 1/2 cups sugar

ELDERBERRY SYRUP

Make a batch of Vitamin C-rich elderberry syrup to use as a cordial or dessert syrup. You could also try it as a wild cassis in cocktails

Provided by Barney Desmazery

Categories     Drink

Time 1h30m

Yield Makes about 1 litre

Number Of Ingredients 7



Elderberry syrup image

Steps:

  • Pick the heads of plump elderberries on a sunny day and use a fork to strip the berries from their stalks. Wash the berries if you like, but this isn't necessary as they are going to be strained.
  • Tip the berries into a saucepan and cover with about 1cm water. Add any extras like ginger or cloves, if you like. Bring to the boil, then turn down the heat and simmer gently for 15-20 mins until the berries have softened into a liquid. Leave to cool slightly.
  • Strain the mixture through a fine sieve and measure how much liquid you have. For every 500ml of liquid, you'll need 400g of sugar. Tip the sugar and liquid back into the cleaned saucepan with the lemon juice. Bring up to a simmer and gently bubble for about 10 mins until all the sugar has dissolved. Leave the syrup to cool completely and bottle or freeze. Will keep for three months in the fridge or frozen for up to a year. It can be diluted with hot or cold water to drink, used in desserts or drizzled over ice cream.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.6 milligram of sodium

about 500g of plump, de-stalked elderberries
about 500g white caster sugar
1 lemon, juiced
sliced ginger
5 whole cloves
1 cinnamon stick
1 star anise

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