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.

9. Elderberry Syrup Dosage:

   For intensive use:

   Adults: 2 teaspoons 4 times daily

   Children: 1 teaspoon 4 times daily

   For daily maintenance:

   Adults: 2 teaspoons daily

   Children: 1 teaspoon daily

   Excerpt from:
   The American Botanical Council THE ABC CLINICAL GUIDE TO ELDER BERRY European Elder Berry Sambucus nigra L. Family: Caprifoliaceae

Stovetop Instructions

1. Add elderberries, water, ginger, lemon peel, cinnamon, (and cloves and rose hips, if using), to a medium saucepan and bring to a low boil. Reduce heat to a low simmer for 45 minutes to 1 hour.

2. Mash the berries while still in the pan, then strain through a fine mesh strainer or cheesecloth.

3. Let the mixture cool, then whisk in the honey until dissolved.

4. Add the lemon juice, if using, and stir.