Are you a fan of elderberry syrup?
This delicious and nutritious syrup has been used for centuries to boost the immune system and fight off colds and flu.
But when it comes to making your own syrup, you may be wondering if it’s okay to leave in small stems. After all, removing every single stem can be a tedious and time-consuming task.
In this article, we’ll explore the importance of removing stems from elderberries and whether or not it’s safe to leave in small stems when making elderberry syrup.
So, grab a cup of tea and let’s dive in!
When Making Elderberry Syrup Is It Ok If Small Stems?
When it comes to making elderberry syrup, it’s important to remove as many stems as possible. Elderberry stems contain sambunigrin, a toxic cyanide compound that can be potentially fatal if consumed in large quantities.
While a few small stems may not be harmful if the berries are cooked, it’s still best to remove as many as possible. One easy way to do this is to freeze the berries in whole clusters and then pop off the elderberries with your fingers or use a fork to comb them off.
If you’re using frozen berries, you can also run them through a food mill to help remove any stray stems. It’s important to note that the seeds should also be removed, as they are very bitter and can affect the taste of the syrup.
When making elderberry syrup, it’s recommended to use fully ripe berries and discard any unripe or green berries. The leaves and immature fruits of the elderberry plant also contain toxic compounds and should not be consumed.
Once you have removed as many stems and seeds as possible, you can begin making your elderberry syrup. Simmer the berries with water and warming herbs like cinnamon and ginger for around 20-30 minutes, then strain the juice and mix in an equal amount of raw honey.
Raw honey not only adds sweetness but also has its own antiviral properties and acts as a preservative to keep the syrup from spoiling quickly. It’s important not to heat the honey above 110°F (43°C) to maintain its benefits.
The Benefits Of Elderberry Syrup
Elderberry syrup is a natural and effective way to boost the immune system and fight off cold and flu symptoms. The berries are rich in vitamins, minerals, antioxidants, and flavonoids, which can help protect the body from damage and prevent heart disease and cancer.
Elderberry syrup is also a proven antiviral that can help reduce the severity and duration of cold and flu symptoms. It’s recommended to take 1-2 tablespoons of elderberry syrup 2-3 times per day at the onset of a cold or flu, and throughout the duration of the illness. It can also be taken as a preventative measure if you feel like you were exposed to illness.
In addition to its medicinal properties, elderberry syrup is also delicious and versatile. It can be used as a treat on pancakes, ice cream, or stirred into cocktails, mocktails, or tea.
It’s important to note that elderberry syrup should not be given to children under the age of one due to the risk of infant botulism from raw honey. However, it is generally considered safe for children over the age of one.
Why Removing Stems Is Important
Removing stems is crucial when making elderberry syrup because the stems contain sambunigrin, a toxic cyanide compound that can be harmful if consumed in large quantities. While a few small stems may not be harmful if the berries are cooked, it’s still best to remove as many as possible to ensure the safety of the syrup.
In addition to being potentially harmful, stems can also affect the taste and texture of the syrup. Stems can be tough and fibrous, which can make the syrup less pleasant to consume. Removing as many stems as possible ensures a smoother and more enjoyable syrup.
To remove stems, one easy way is to freeze the berries in whole clusters and then pop off the elderberries with your fingers or use a fork to comb them off. If using frozen berries, running them through a food mill can also help remove any stray stems.
The Dangers Of Leaving In Small Stems
Leaving small stems in elderberry syrup can be dangerous, as even small amounts of sambunigrin can cause nausea and vomiting. Sambunigrin is a cyanide compound that can be found in elderberry stems and can be harmful when ingested in large amounts.
While it may be tempting to leave small stems in the syrup, it’s important to remove as many as possible to ensure the safety of the final product. Even a few small stems can contain enough sambunigrin to cause harm.
To avoid any potential dangers, it’s recommended to freeze the berries on the stem first and then remove them with your fingers or a fork. Alternatively, you can run the berries through a food mill to help remove any stray stems.
It’s also important to note that the seeds should be removed as well, as they can be bitter and affect the taste of the syrup. By taking these precautions and removing as many stems and seeds as possible, you can ensure that your elderberry syrup is safe and delicious.
Tips For Removing Stems Efficiently
Removing stems from elderberries can be a tedious task, but it’s important to do so to ensure the safety and quality of your elderberry syrup. Here are some tips for removing stems efficiently:
1. Freeze the berries: Freezing the berries in whole clusters can make it easier to remove the stems. Simply place the clusters in a freezer bag and freeze for a few hours or overnight.
2. Use a fork: Once the berries are frozen, use a fork to gently comb off the elderberries from the stems. This method is effective for removing most of the stems, but some small pieces may remain.
3. Use your fingers: If you prefer, you can also use your fingers to remove the elderberries from the stems. This method may take a bit longer, but it allows you to feel for any remaining stems or leaves.
4. Run through a food mill: If you’re using frozen berries, you can also run them through a food mill to help remove any stray stems. This method is especially helpful if you’re making a large batch of elderberry syrup.
5. Don’t worry about small stems: While it’s important to remove as many stems as possible, don’t worry too much about any small pieces that may remain. As long as the berries are cooked and heated to at least 78°F (26°C), any toxins present will be rendered harmless.
By following these tips, you can efficiently remove stems from your elderberries and make delicious and safe elderberry syrup.
How To Make Elderberry Syrup Without Stems
To make elderberry syrup without stems, start by removing as many stems as possible from fresh elderberries. One easy way to do this is to freeze the berries in whole clusters and then pop off the elderberries with your fingers or use a fork to comb them off.
Next, place the elderberries in the top part of a steam juicer and steam for 30 minutes until the juice is running freely. Press berries lightly to release as much juice as possible. Draw off the hot juice into a saucepan.
Simmer the juice with warming herbs like ginger at low temperatures for 30 minutes until the juice is reduced to 2 cups. Remove the juice from the heat and pour it through a mesh strainer to remove any remaining small stems.
Add 1 cup of raw honey to the strained, reduced juice and stir well to combine. Pour into prepared sanitized bottles and label. Keep refrigerated and it will last for several weeks.
To use, take 1 tablespoon of elderberry syrup every 2 hours at the first sign of a cold. Reduce the serving size to 1 teaspoon for children under 12 and to 1/2 teaspoon for children under 2. Elderberry antioxidants enter the bloodstream rapidly and are excreted within 2 hours of eating, so it is safe to take elderberries often. This syrup can be used regularly as a food.
If you don’t have access to fresh elderberries, you can also use dried elderberries instead. In a large pot or saucepan, combine 4 cups dried elderberries with 8 cups of water. Bring the mixture to a boil, reduce the heat to low, and simmer for about 30 minutes, stirring occasionally. Strain the solids out of the liquid and discard them. While the liquid is still hot, stir in sweetener—either sugar or honey. Store in jars or bottles in the refrigerator for up to a month.
Remember to always remove as many stems as possible when making elderberry syrup, as they can contain toxic compounds that can be harmful if consumed in large quantities.
Conclusion: To Stem Or Not To Stem?
In conclusion, while it’s best to remove as many stems as possible when making elderberry syrup, a few small stems may not be harmful if the berries are cooked. However, it’s important to note that elderberry stems contain a toxic compound and should be avoided as much as possible.
To ensure the safety and quality of your elderberry syrup, use fully ripe berries and discard any unripe or green berries. Remove as many stems and seeds as possible before simmering the berries with water and warming herbs. Finally, mix in an equal amount of raw honey to add sweetness and preserve the syrup.
