How to make Elderberry Syrup - Instant Pot

• This elderberry syrup is a wonderful antioxidant and immunity booster, and is believed to be a great natural remedy for warding off the flu! And it tastes great!  
• My two neighbors and friends, Sheila and Astrid have been making this recipe for a long time and recommend it highly.  I've made it recently and I was very pleased with how easy it was to make and the flavor.   This recipe was shared by my neighbor Sheila and the author is: Sandy Clifton. 
  
  Wishing you abundant health, 
  Helen Rose,
  Plant-Base Chef, Natural Zing
• Prep time: 5 min
  Cook time: 20 min
  Total time: 40 min
• Makes 32 oz
• Ingredients:
  1 c. dried Elderberries
  4 c. Filtered Water
  2-inch knob Ginger, chopped fresh
  Peel of 1 Lemon (try not to get any of the white pith)
  2 Cinnamon Sticks
  
• Optional Ingredients:
  8-12 Cloves, whole
  2 tbls. Rose Hips
• Add After Pressure Cooking and Cooling
  3/4 - 1 c. Raw Honey
  Juice of 1 Lemon
• Instructions:
• 1. Add all ingredients except the honey and lemon juice to the inner liner of the pressure cooker.
  2. Place lid on and set the steam release knob to the Sealing position.
  3. Press the Pressure Cook (or Manual) button or dial and then the +/- button or dial and select 15 minutes.  When the cook cycle finishes, turn off the pot so it doesn't go to the Warming setting.  Let it fully Naturally Release the pressure.
  4. Open the lid and take out the inner pot and strain the liquid into a glass bowl to cool.
  5. Optional Step: Turn on the Sauté setting to the LOW temperature.  Let the syrup simmer and reduce for 5 to 15 minutes, stirring occasionally, until desired thickness is achieved (I personally do not reduce mine).
  6. When cool, about room temp. add the honey and whisk until fully incorporated (If you add the honey to hot syrup, it will kill off the good properties of the raw honey.)
  7. Add the juice of 1 lemon and whisk.  Taste and add more honey if you like it sweeter, or more lemon if you like it tart.
  8. Transfer the elderberry syrup to a bottle or mason jar with a lid and refrigerate for up to 2 months.
  
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