Immune Boosting Elderberry Spritzer

by lydia on December 30, 2015

Sometimes, you want a fun drink that’s not a cocktail, at least I do, with no alcohol, but the fun and flavor of a great cocktail. Better yet, you want a mocktail with health benefits that tastes great!

If that’s the case for you too, then you are in luck. Today, I’m sharing a fun, yet healthy cocktail alternative that you can make and have any time you like. It’s a great way to give your immune system a boost!

Introducing the Elderberry Spritzer…..

Immune Boosting Elderberry Spritzer //

Immune Boosting Elderberry Spritzer
Recipe type: Beverage
  • 2 Tbsp. elderberry syrup (see recipe below)
  • 8 ounces sparkling mineral water (I like San Pellegrino or Gerolsteiner -they both contain minerals)
  • Pinch of Himalayan Pink Salt
  • Optional: orange peel or cinnamon stick for garnish
  1. Mix together and enjoy!

To take it one step further, if you are trying to rebuild your tissue stores of magnesium like me, you can add a teaspoon of liquid ionic magnesium to your spritzer. I use this particular brand of ionic liquid magnesium.

Don’t have elderberry syrup on hand yet? Feel free to make a spritzer with a bit of organic cherry or other juice with a squeeze of orange or some fresh grated ginger squeezed of its juice through a strainer. It will still taste great and have some nice health benefits.

How I Make Elderberry Syrup

First, let me state that every fall I start up a new batch of elderberry syrup. I buy my elderberries and cinnamon sticks from Mountain Rose Herbs as early in the season as possible to be sure they don’t run out (cause they always do at some point in the fall). I buy enough to make about 8-10 batches of it to last through the winter.

  • Maple Syrup (instead of the ever so popular honey, I’m going for the minerals here)
  • 4 cups water
  • 2 cups elderberries
  • 1-2 cinnamon sticks, crushed

To make the syrup, place the berries and cinnamon sticks in a saucepan and cover with the water. Bring to a boil, then reduce the heat, and simmer over low heat for 30 – 45 minutes. Remove from heat and mash the berries in the pot a bit – a potato masher could work here. Then strain the mixture through a fine sieve into a larger measuring cup/bowl. Measure the liquid and add an equal amount of maple syrup.

Bottle the syrup up and store in the refrigerator; it will keep for about 2-3 months.


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