RECIPE

Add to a large pot:

• 16 cups of Berkey filtered water

• 1 1-pound bag (4 dry cups) of dried elderberry

• 2 tablespoons Ceylon cinnamon

• 8 star anise

• 2 teaspoons ground ginger (fresh, if you have it)

• 2 teaspoons whole cloves

• 15 cardamom pods

Bring to a boil, then immediately reduce to simmer.

Simmer for 30 minutes, covered.

Remove cover and simmer for 20 minutes, uncovered (until mixture is reduced to half).

Pour mixture through a fine juicer or a cheesecloth.

Let stand until room temperature.

Add 2 cups of honey.

Yields 64 ounces (8 cups) of elderberry juice.

Divide into 8 8-ounce canning jars.