Fresh Elderberry Syrup Recipe

'This is more of a folk style recipe, requiring more eyeballing than measuring, so tap into your inner kitchen witch and get cookin'!

Add 1 quart of freshly harvested elderberries and 1/3 c of filtered water to a pot. Bring to a gentle boil then quickly reduce to a simmer (uncovered) for about 15 minutes, until the berries are very soft and your house is fragrant. Remove from heat and let cool a bit before adding to a food processor or blender (this is an extra step that I think really kicks the flavor and medicine up a notch). Blend well and then strain out the seeds and stems using a sieve or colander over a bowl. Compost the solids and add the purple liquid back to the pot along with ~2 tbsp fresh or ground ginger and 10 green cardamom pods. Bring back to a simmer and reduce by half, about 15-20 min. Remove from heat and strain out the ginger and cardamom directly into a measuring glass,
At this point, you want to measure the reduced juice so you can add equal parts of honey*. Mix well and let cool completely before bottling. Store in the fridge for up to 3 months. Take 1-2 tbsp throughout the day at the first sign of a cold.

*it's important that honey isn't exposed to temperatures over 104 F lest some important enzymes be destroyed.