Elderberry Syrup Instant Pot

Ingredients

4 cups filtered water

1 cup dried elderberries (I used Frontier Co-Op European Elderberries Whole)

~1/3 cup erythritol or other low carb sweetener (such as Swerve, Pyure or birch Xylitol)

Optional add ins:

3 drops lemon essential oil and/or 3 drops Thieves essential oil

1 tsp cinnamon powder, 2 Tbsp dried ginger root powder and 1/2 tsp ground cloves

Directions

Add water and berries to the inner liner of your Instant Pot (Pressure Cooker)

Place lid on and make sure that the steam release knob is set to “sealing” position.

Set time for 15 minutes.

Let the pot naturally release the pressure.

You can either mash the berries or use an immersion blender to break the berries up.

Using a fine mesh metal sieve or nut bag, strain the liquid into a glass or stainless steel bowl to cool.

When cooled to room temp, add the sweetener to taste

Add essential oils if desired.

Notes

If you don’t have an pressure cooker, you can cook this on the stovetop. Bring the water and berries to a boil. Cover & reduce heat. Simmer for one hour or until the liquid has reduced by almost half. Remove from heat and continue as above.

Dosing

From Lindsey Elmore:

A standard daily dose to boost immunity is 1-2 teaspoons for children under 12 and 1-2 tablespoons for adults.

For illness, it works best to take at the first sing of infection. Take the daily dosage every 2-3 hours until symptoms resolve.

From The American Botanical Council THE ABC CLINICAL GUIDE TO ELDER BERRY European Elder Berry Sambucus nigra L. Family: Caprifoliaceae

Daily maintenance: 2 teaspoons daily for adults; 1 teaspoon daily for children

For intensive use: 2 teaspoons 4 times daily for adults; 1 teaspoon 4 times daily for children