Blue Elderberry syrup
(courtesy of Tellur Fenner, instructor with Blue Wind School of Botanical Studies. Makes 32 servings)
10 ounces fresh blue elderberries, mashed (Fenner recommends Sambucus nigra ssp. Caerulea variety)
10 ounces local, high-quality honey
Put both ingredients in a large jar. Combine, leaving a few inches at top of jar. Secure cheesecloth over mouth of jar with a rubber band. Store at room temperature (60 – 80 degrees F) for one month, stirring daily. Once bubbling and fermentation are complete, strain out seeds and fruit pulp. Bottle and store in refrigerator. Take 1 tablespoon three times per day.
