It is that time of the year…time for sniffles, coughs, colds and the flu.
I have been using a variation of this syrup for the past couple of winters now and we have stayed healthy and our immune systems have been strong.
Granted, we eat a nutrient dense diet full of nourishing foods: clean proteins, healthy fats, bone broths and fermented foods. My family takes a variety of fish oil, vitamin D, magnesium and whole food vitamins and supplements. We do our best to boost our immune system all winter long! We get our sleep, drink a lot of water…taking care of our bodies and our health.
I like to add this echinacea and elderberry syrup to our diets each winter for one more line of defense against the yucky germs traveling around in the winter! We take it like a medicine, on a spoon and also add it to drinks like kombucha tea and pour it over pancakes and yogurt.
This syrup is chock full of immune boosting ingredients! And, you can turn the syrup into gummy candies for your kids!
Echinacea fights inflammation, bacterial and viral infections. It is good for the immune and the lymphatic systems. It is helpful for allergies, colds, flu and other infections. You can read more about echinacea for colds here.
According to Nutritional Healing, elderberry fights inflammation and relieves coughs and congestion . It enhances immune system function, lowers fevers and soothes the respiratory tract. It is very effective against flu viruses.
According to Nutritional Healing, cinnamon counteracts congestion, warms the body and enhances digestion.
Clove has antiseptic and anti parasitic properties. Read more about clove benefits.
Ginger fights inflammation and stimulates circulation and digestion. It is a strong antioxidant and has antimicrobial properties. It is helpful for headache, indigestion and vomiting, among other ailments. Read more about benefits of ginger here.
- Mix all ingredients, except honey, in a saucepan.
- Bring to a simmer and simmer for 45 minutes or so.
- Let cool.
- When cool, add honey in to taste.
- Then pour into jar.
- Keep in refrigerator and use within 2 months.