Technically, because I’m not a doctor, I’m not allowed to make claims like this one: the healing power of elderberries coupled with the gut healing power of kombucha serves as an elixir of immune boosting goodness which makes it a perfect drink for the winter.
That’s technically speaking, if you catch my drift.
But, there might be good reason to believe it.
If you walk the aisles of your natural health store, you’ll notice many natural remedies made with elderberries. You may even notice the crunchy part of the web-sphere is all of a sudden filled with elderberry concoctions.
These small little berries are packed full of vitamin C, as well as being high in anti-oxidants and anti-inflammatory properties. All three things essential to keep your immune system going strong, even through those tough winter months where everyone around you is hacking up a storm.
And kombucha? Well, remember how I walked you through how to make kombucha at home last week? I wasn’t technically allowed to mention claims about the healing properties of kombucha, but some words were nonchalantly thrown out there.
So when you casually add both the elderberries and kombucha components together, well, it doesn’t take a rocket scientist to figure out that it might just be a good thing to be consuming during the inevitable flu season.
To be honest, I’ve had a bag of dried elderberries sitting in my pantry that I bought last year. I was going to make elderberry syrup and then make elderberry gummies but, I got lazy. I wasn’t sure Andrew would eat the gummies anyway because he’s a little fickle when it comes to textures and things he normally doesn’t eat. I may try making the gummies in dinosaur molds this season and that may spark his interest.
Nevertheless, this year I wanted to be ready for flu season, in the most natural way. Since I know we drink a lot of kombucha in our household, an idea sparked. Why not infuse homemade kombucha with elderberries!!?? I headed over to Pinterest to find inspiration for elderberries but since I had no idea what it tasted like, I was kind of searching in the dark.
After searching and thinking logically of what could be an immune booster, I came up with the conclusion of:
- dried elderberries
- dried lavender
- fresh ginger
Talk about immune boosting, huh!?
Now, I know if you’re not a “floral” person, you might think the lavender flowers infuse a strong floral taste to the kombucha but I am very happy to say that the flavor is really pleasant. Scott came home from work with a head cold (funny how the timing works) and I shoved (lovingly) a glass of lavender kombucha in his face and he was pleasantly surprised as well.
BUT, if you still aren’t convinced about the floral taste, I have something else for you: an incredibly simple and delicious elderberry kombucha using only one ingredient, elderberry.
Yep, the humble little elderberry creates an amazingly tasty flavor, with no need to doctor it with any other ingredients. It’s not overwhelming either, and the elderberries do an amazing job of creating lots of fizz. A bonus, for sure.
It’s like a healthy, immune building soda!
See, I told you it was perfect for the winter time.
Making this homemade elderberry kombucha is really, really simple too. Once you’ve gone through the first round of fermentation (learn how to brew kombucha here), you’ll want to grab three bottles that create a good seal. The good seal along with the amount of ingredients (aka flavor aka sugar) you use, will ensure a fizzy drink.
Basicaly, you add your ingredients, pour the brewed kombucha in, close the seal, and wait. The second ferment can last anywhere from three to five days — depending on how impatient you are. No one told me before, but you’ll want to “burp” the bottles twice a day by just opening the bottle top and closing it. This lets off the excess pressure which is a good thing. Otherwise, when you open the bottle after the third day you’ll lose half of the bottle because of how much carbonation is in there.
So there you have it. Two uncomplicated ways to make an immune boosting elixir that the whole family loves, using the most simplest and delicious ingredients.
What are you waiting for?? Grab yourself a few bottles and get to elixir making. 🙂
P.s. If you’re new to drinking kombucha, I encourage you to start slow. Sip on a glass throughout the day because sometimes too much at one time can make the belly a little uncomfortable.
- 2 flip top bottles (these flip top bottles are the ones I use)
- Funnel, optional but helpful
- 1 Tbl dried elderberries (I got my elderberries from here. If out of stock, my next choice would be these elderberries)
- Brewed kombucha (learn how to make kombucha here)
- Place desired ingredients (whichever flavor you choose) into a flip top bottle
- Pour homemade kombucha into the bottle (a funnel works nicely for this); leaving about an inch from the top
- Place on your counter and let sit anywhere from 3-5 days
- Burp once or twice a day to help release pressure
- Once the second ferment is over, place bottles in refrigerator and drink as often as needed