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We use two potions that help us through the Winter months. Our Immune Boost Elderberry Syrup and our Immune Boost Echinacea Tincture. These two potions complement eachother.
As soon as there is an “r” in the month we start taking the Immune Boost Elderberry Syrup in the morning. Which means we start in September and we continue through April. If we start feeling under the weather we add the Immune Boost Echinacea Tincture, taking 3-10 drops 3 times per day. And most of the times that is enough to prevent us getting sick.
I don’t want to jinx it, but while using these two potions, we hardly ever get sick. If we do get a runny nose, we just up or dose. Meaning, we take the Elderberry potion twice a day and add 3-10 drops of the Echinacea tincture to the Elderberry potion.
How to make Immune Boost Elderberry Syrup
It is not hard to make this potion. And my kids love to help when it is time to make a new batch of this potion.
We prefer to get our supplies online from Mountain Rose Herbs or locally. But sometimes I do get them from Amazon. I did an initial online training at the Herbal Academy. My friend knows a lot about herbology and she will join us here at Eat.Pure.Love as well, to share her insights.
Back to potion making. I use the following ingredients to make this immune boosting elderberry syrup. You can easily multiply the amounts if you like to make more. However, keep in mind that in the fridge, this potion stays good for 2-3 months.
- 1/2 cup whole dried organic elderberries (sambucus nigra);
- 1 tablespoon organic dried ginger root;
- 3 whole organic cloves;
- 2 tablespoons organic dried echinacea root;
- 1 tablespoon organic lavender flowers;
- 2 tablespoons organic dried rosehips;
- 2 tablespoons organic dried hibiscus flowers (optional). We like the idea of adding hibiscus flowers, because of the vitamin C and the anti-inflammatory and antioxidant properties. However, one of my kids has a peanut allergy and fragments of peanut shells can be present in the batch of hibiscus flowers. So we are really cautious adding hibiscus flowers.
- 3 organic cinnamon sticks;
- 4 cups of water;
- 1 cup organic maple or agave syrup (or raw local organic honey for non-vegan).
- Add all ingredients, except for the maple syrup, to a pot on the stove.
- Slowly bring it to the boiling point and let it simmer until the liquid is reduced to half of what you started with. I always set a timer to 20 minutes.
- Strain the herbs out of the liquid, into another pot. I use a strainer and a cheesecloth. Use a wooden spoon to push all the liquid out of the herbs. Now you have transferred the liquid into another pot.
- Add the maple syrup to the liquid and return the pot to the stove. On low heat, let the maple syrup melt into to liquid. Once it has melted, take the pot from the stove.
- Pour the syrup into a clean jar and place a lid on top. I use old Bonne Mamam jars, but any jar will do as long as they are clean and dry before you pour the syrup in.
- Don’t forget to label the jar with the date and the name of the syrup.
Use the Immune Boost Elderberry Syrup daily in the morning, starting in September and continue till April. When you do start to fill sick, up the dose to twice a day, morning and evening. And you can add the Immune Boost Echinacea Tincture.
How to make Immune Boost Echinacea Tincture
Our Immune Boost Echinacea Tincture is so much more than just an echinacea tincture. It contains not only echinacea that strengthens the immune systems and reduces the symptoms of colds and flu. But it also contains elderberries for vitamin C, calendula to fight off inflamation and licorice root to soothe your stomach.
I use the folk method for making tintures. You can read more about the folk method here. And again, you can easily multiply the amounts if you like to make more.
- 1 tablespoon whole organic dried elderberries;
- 1/4 tablespoon organic licorice root;
- 1 tablespoon organic dried echinacea root;
- 1 tablespoon organic calendula flowers;
- 60, 80 or 100 proof vodka. If you are gluten free (celiac), make sure the vodka you use is gluten free.
- Use a clean and dry jar and add all the herbs into the jar.
- Cover the herbs with vodka and make sure that you add 1 inch above the herbs. Dried herbs will soak up the vodka and will expand.
- Place the lid on the top and shake the herbal mixture. Check if all the herbs are still covered with vodka.
- Label the jar with the date and the name of the tincture. Store it in a dark space. I like to store it in a kitchen cabinet.
- For the next 4-6 weeks. Shake it every day and make sure that the herbs are still covered with the liquid.
- After 4-6 weeks, strain the liquid.
- Add the tincture to a tincture bottle. Don’t forget to label your bottle with the date and name of your tincture.
- You can return the rest of the tincture to the jar you used before and use it to store the rest of your tincture.
Use this tincture when you start feeling under the weather. Take Immune Boost Echinacea Tincture 3-10 drops twice a day. We like to add it to the Immune Boost Elderberry Syrup. If you do get sick, up the dosis to 3 times a day.
DISCLAIMER: 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.
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