This homemade elderberry syrup with ginger and cinnamon is a delicious and effective immune booster. Made with simple ingredients, it’s perfect for cold season and tastes like a hug in a spoon.
Do not add honey while the liquid is hot; wait until it cools to about 110°F to preserve beneficial enzymes. For a thicker syrup, simmer longer; for thinner, simmer less. Store in the refrigerator for 2-3 months or freeze in ice cube trays for longer storage. Avoid using fresh elderberries as they can be toxic raw.
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