I’ve been tweaking this until I got it right for about a month. I LOVE using about a 2-3 teaspoons of this syrup mixed with unsweetened sparkling water. SO delicious and refreshing. Also great in black tea.
WHAT YOU’LL NEED:
1 Small Saucepan
1 Cup Sugar
1 Cup Water
4 Tablespoons (1/4 cup) Dried Chamomile Flowers
Fine Mesh Strainer
Over medium heat, add all ingredients to saucepan and stir to get water and sugar to combine. Let it come to a simmer. This will take about 5-7 minutes, but you want it to gradually heat.
Once it comes to a simmer, stir occasionally, and let it simmer without a lid for 5 minutes.
Remove from heat and let infuse for 15 minutes.
Strain and push out as much liquid as you can from the chamomile.
Pour into jar with a lid and store in the refrigerator.
Yields about 1 cup syrup.
Adapted from Spinach Tiger
2 Cups Almonds, unsalted
In a medium saucepan, boil 3 cups of water. Add almonds to boiling water and then set a timer for 1 minute. Remove shells as quickly as possible. You should be able to “pop” the shells right off using your thumb and index finger. It works better for me to blanch 1 cup at a time because as the almonds got cooler, it was harder to remove the shells.
Let air dry for 2 hours on a paper towel-lined baking sheet.
Once dry, use Blendtec or Vitamix blender to pulse for 5 seconds and use a spatula in between to move ground almonds from the corners and under the blade. Continue until you have a fine powder.
Refrigerate or keep cool.
Adapted from Hello Natural
1 Tablespoon witch hazel
2 teaspoons pure aloe vera gel
2 teaspoons vitamin E oil
30 drops Plant Therapy Germ Destroyer (1.7% dilution)
In a 2 ounce spray bottle, add first four ingredients. Top with distilled water. Shake before each use.
Alternatively, you can add 10 drops each lavender, frankincense, and tea tree as per the original recipe instead of the Germ Destroyer.
1/4 Cup Double-Strength Brewed Chamomile Tea
1 Teaspoon Ginger Extract, or brew some fresh ginger along with your chamomile tea
1/4 Cup Raw Honey
1/2 Cup Sugar
Powdered Sugar for dusting
In a small saucepan, add all ingredients except powered sugar and set heat to medium. Stir until sugars dissolve. Using a candy thermometer, slowly bring the mixture to 300 degrees, also known as Hard Crack stage in candy making.
This will take about 20 minutes, but it will scorch just as quickly if left unattended or forgotten. Also note, it will foam quite a bit, so make sure your saucepan has tall walls.
Once it reaches Hard Crack stage, remove from heat and let set for a few minutes until the foam has decreased. Pour into small silicone molds and let harden completely. You can speed up this process by placing in the refrigerator.
Once hardened, remove from molds and dust with powdered sugar to prevent them from sticking together.
I store mine in the fridge and they will last about 2 weeks.
2 large Vanilla Beans (I suggest buying from Amazon for the best prices).
4oz Vodka, at least 40 % Alcohol (80 Proof)
Slice vanilla beans in half and again the long way. Add vanilla beans to 4 oz jar and fill with vodka.
Keep in a cool, dark place for a minimum of 6 weeks. Shake occasionally.
3/4 Cups Dried Elderberries
3 Cups Water
4-10 Whole Cloves (Depends on your affinity to clove)
1 Cinnamon Stick
1″ Fresh Ginger, Peeled or 1/2 tsp Ginger Extract (I’ve been using about 1 tsp Ginger Extract)
3/4 Cup Raw Honey
To a medium saucepan, add first 5 ingredients and simmer for 30 minutes.
Remove from heat and strain using a sieve getting as much juice out as possible with the back of a spoon.
Add honey to large jar and slowly add slightly-cooled elderberry and spice infusion. Stir until fully combined.
Yields about a fat 2-cups.
Studies have suggested that Elderberry syrup may help reduce the length of influenza and boost your immune system. I like to take a tablespoon a day, but while sick, it may be taken several times a day (up to 4).
I don’t take great pics anyway, but extra sorry for the crummy cell phone picture! Dave had the camera. 😀
18-20 Strawberries (Fresh or Frozen)
1 Cup water
3 Tablespoons Gelatin (Grass-fed if possible)
1/4 Cup Raw Honey
Add water and strawberries to small saucepan and simmer on medium-high until strawberries are mushy. Using the back of a spoon or potato masher, mush out as much liquid from the strawberries as possible while still simmering.
Remove from heat, and strain through a fine sieve mushing out as much liquid as possible from the strawberries. Discard the solids. You want 1 cup of strawberry juice. If you don’t have enough, add water or orange juice to get 1 full cup.
While liquid is still warm, slowly add your gelatin a little at a time being careful not to get clumps (If you do, no big deal, just strain again).
Once liquid is mostly cool, add in your 1/4 cup honey.
Pour into greased molds (You can use your cooking spray or coconut oil, but I tried coconut oil last time when I made elderberry gummies, and had to remove little flakes of CO from each gummy….it was…not fun).
Refrigerate for 1-3 hours until solid.