Elderberry Tincture with Ginger & Cinnamon
Choose only fully ripe berries from a spray free plant. This recipe is based on proportions, prepared in a quart jar.
- 3 cups fresh ripe elderberries
- 2 tablespoons fresh chopped ginger
- 2 tablespoons cinnamon bark or 2 cinnamon sticks
- 80 proof vodka
Carefully remove all berries from the small lacey stems. The stems are mildly toxic and should be avoided as much as possible to prevent stomach upset.
Place approximately 3 cups into a quart jar and tamp down slightly to crush and release some juice.
Add ginger and cinnamon.
Fill jar with vodka.
Place lid on jar and set to steep in a cool dark place for 4-6 weeks, shaking daily. Because there are concerns about the potential for toxicity of unripe and/or uncooked elderberries, it maybe advisable to place this jar in a crockpot filled with water set to high heat for 24 hours to mitigate these concerns.
Filter off solids and discard. Pour the resulting tincture into dropper bottles or combine with honey for syrup.