Outside my kitchen window are plump, crimson hips, shiny and round as Christmas baubles. They look bright and cheerful against the gray November sky and remind me that it’s time for my annual batch Super Berry Syrup, a blend of antioxidant-rich, immune-boosting fall berries that keep my system thriving throughout the cold, dark months of the year.
A mix of elderberries, hawthorn and rosehip, flavored with a little spice and a dash of citrus peel. This richly pigmented syrup – an inky, purple black like the skin of an eggplant or a plum – sits as comfortably in a warm cup of tea as it splashes into a refined winter mocktail or cocktail. Maybe you’ll be bold enough to sprinkle it over your stack of pancakes, stir it into your oatmeal or yogurt, and add a dash to your daily smoothie. There are endless ways to incorporate this syrup into your daily routine, each as delightfully delicious and strengthening as the last.
All three berries are rich sources of vitamin C and free radical scavengers that, among other things, help improve the function of your immune system, support health’s inflammatory response, protect against oxidative stress and promote cardiovascular health. I like to think that these plants hide some of that warming, sunny energy of summer in their sweet, fruity centers, to be shared and enjoyed when the sunlight wanes. If you have access to the fresh berries, by all means use them, but dried berries can easily be substituted without sacrificing flavor or potency. It’s an excellent activity for a stormy, rainy day (who doesn’t love having something delicious-smelling bubbling on the stove on gloomy days?) and a big batch means you’ll have enough to get you through the winter, plus a a few extras to give away as gifts, should the mood strike.
Super berry syrup
Makes about 1 gallon
Ingredients:
- 1 cup fresh or 1/2 cup dried elderberries, hawthorn berries and rose hips
- 2 tablespoons cinnamon chips
- 1 tablespoon dried ginger root (chopped, not powdered) or 1 inch piece fresh ginger, grated
- zest of 2 oranges
- 10 cups cups of water
- 3 – 4 cups of honey
Directions:
- Place everything except the honey in a large stockpot over high heat.
- Once boiling, reduce heat to low, cover and simmer for 20 – 25 minutes, or until the volume of the syrup is reduced by about a quarter.
- Pour the liquid through a sieve into another jar or large jug to separate the herbs. Measure your volume. For every cup of liquid you have, add ½ cup of honey.
- Stir well to dissolve.
- Divide the syrup among sterilized containers, seal them and turn them upside down to heat seal.
Store in the refrigerator until ready to use.
Writer Danielle Charles Davies has a BSc in Herbal Sciences from Bastyr University and completed the two-year clinical training program at the Vermont Center for Integrative Herbalism in Montpelier, VT. Her articles have appeared in Taproot, The Journal of the American Herbalist Guild, and Kindred Magazine, among others. She lives in Northern Michigan with her husband, two dogs and eight ducks. She blogs at www.bluemoonkitchen.com.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, or to sell any product.
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