• In a pot combine water, elderberries, rose hips and cinnamon sticks.
• Bring everything to a boil, then reduce to a simmer for about 45 minutes. This is to ensure the elderberries are fully cooked through and everything had time to steep.
• Remove from heat and cool until it’s only slightly warm to the touch. This step is important because you’ll add the raw honey and you don’t want to kill all of the good bacteria living inside of the honey!
• Once cooled, add the honey and stir until it has dissolved.
• Strain your elderberry syrup into your glass bottle.
• Make sure it has cooled completely before storing in your fridge. Stores up to 3 months.

Dosage

• Daily: 1 T. for adults, 1 t. daily for children over a year
• When sick: 1 T. every 3 hours for adults, 1 t. every 3 hours for children over a year.