Elderberry Syrup

This page contains affiliate links to products, which means I may earn a small commission from qualifying purchases at no cost to you. For more information, please see my disclaimer page.

The following recipe was adapted from The Hungry Mouse.

---

Runny nose? Sore throat? Maybe a cough? While I can’t promise this old folk remedy is a cure-all, it’s not snake oil either. This bold and fruity syrup is chock full of antioxidants and vitamins, and we always have it on hand in the winter months in case of colds or flu. I just whipped up a batch because allergies in Michigan are brutal this year!

Elderberry syrup is perfect in a cup of tea in place of honey, added to a glass of your favorite juice, or just straight up in small doses!

Cooking Level

Foundational | BEGINNER | Intermediate | Advanced

Yield: About 28 oz.

Author: Karyn Shalda, Cooking to the Point; The Hungry Mouse

Print

With ImageWithout Image

Elderberry Syrup

Elderberries are packed with antioxidants and vitamins - that's why we like to make this when we are feeling under the weather! It's not a cure-all, but made with ginger, spices, and a generous helping of honey, this soothing concoction might help what ails you.

Prep time: 2 MinCook time: 1 H & 5 MInactive time: 20 MinTotal time: 1 H & 27 M

Ingredients

• 1/2 C dried Elderberries
• 1 piece fresh Ginger Root
• 3 star anise
• 2 whole cinnamon sticks
• 8 whole cloves
• 3 1/4 C water
• 1 C raw honey*
• 1 T lime juice
• 2 t pomegranate molasses (optional)

Instructions

1. Scrub the ginger clean (there's no need to peel it) and slice into about 4-6 long, thin pieces. Use less or more depending on how spicy you like it.
2. Into a large sauce pan, add the 1/2 C dried elderberries, sliced ginger pieces, 3 star anise, 2 whole cinnamon sticks, 8 whole cloves, and 3 C water.
3. Bring to a boil, then reduce to medium-low heat and simmer for 1 hour.
4. Take off the heat and wait until it stops steaming, about 15-20 minutes.
5. Remove the large pieces (the ginger, cinnamon sticks, and star anise) out with a pair of tongs or a spoon and discard.
6. Strain the liquid into a large bowl.**
7. Using a strainer, smoosh the berries around in the strainer using the back of a large spoon to get as much of their liquid out as possible. You can also use a food mill for this.
8. Once the liquid reads around 110 degrees according to an instant read thermometer, add the 1 C raw honey. It's important that the liquid is not too hot; we do not want to cook all the nutrition and raw goodness out of the honey. Stir until the honey is fully incorporated.
9. Add the 1 T lime juice and the 2 t pomegranate molasses if using.
10. Store in a squeeze bottle or your preferred container of choice in the refrigerator for up to 2 months.

Created using The Recipes Generator

* I prefer to use raw honey, because pasteurization may damage or destroy antioxidants and other beneficial elements in other types of honey. It’s even better if you use a brand local to your area, as it may help with allergies!

** One of my all time FAVORITE kitchen items is a set of batter bowls my husband got me. While the original bowls that I own seem to have gone out of stock, these look like a good alternative. Battler bowls are super versatile with the pour spout; I use them for chicken broth, pancake batter, and of course this recipe! It makes it so easy to pour in to the narrow opening of a squeeze bottle!

Please note that while elderberry syrup works for my family, your results may vary. Please consult your doctor before starting any new vitamins or supplements. I am not a medical professional and don’t guarantee that this will help your symptoms or make your cold or flu go away, but I can guarantee that it tastes delicious!