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For some reason, I assumed elderberry syrup was something you’d have to purchase at the store to be effective. But now that I’ve been making this recipe for a few years, I don’t think I’ll ever go back to the store-bought version.
Homemade elderberry syrup is surprisingly easy to make, and you can control the ingredients this way. (Like using honey instead of refined sugar.)
As a bonus, your home will smell amazing as this simmers on the stove.
⭐⭐⭐⭐⭐ Featured Review
“I have made this recipe for my family a few times now and they absolutely love it! I double the ingredients and it works out perfectly.” – Wendy
Elderberry Syrup Ingredients
- Dried elderberries. This recipe calls for dried black elderberries, also known as Sambucus nigra, because they are easy to store and purchase. I buy them in bulk from Amazon.
- Honey. This sweetens and thickens the elderberry syrup. Plus, research suggests that honey contains antioxidants as well as potential antimicrobial and anti-inflammatory properties.
- Ginger. According to this study, ginger may help reduce pain and inflammation associated with menstrual cramps, exercise-induced muscle soreness, and other conditions.
- Cinnamon and cloves. While these spices likely have other potential health benefits, I mostly add them for flavor. Feel free to adjust the seasonings to your liking.
Safety Tip
Don’t consume raw elderberries or their leaves and stems, as they contain a toxic compound that can cause nausea and vomiting. Cooking eliminates this toxin, which is why elderberry syrup has become a popular option.
Need a sugar-free recipe?
Try making a cup of homemade elderberry tea instead.
How to Make Elderberry Syrup
Step 1:
Add the dried elderberries, cinnamon, ginger, cloves, and water to a small pot.
Bring the liquid to a boil over medium-high heat. As soon as the liquid begins to bubble, reduce the heat and let it simmer until the liquid has reduced by half, approximately 25-30 minutes.
Step 2:
Pour the cooked elderberry mixture through a fine mesh sieve or cheesecloth into a large bowl.
Use the back of a spoon to mash the berries and strain out as much juice as possible. Discard the solids or add them to your compost.
Step 3:
Let the strained elderberry liquid cool to room temperature, then add the honey and whisk until well combined. (The reason you don’t add the honey right away to the hot liquid is to prevent any damage to the enzymes that local or raw honey might contain.)
Once you’ve added the honey, it’s ready to use right away.
Note: Homemade elderberry syrup has a runnier texture than a store-bought version. This is because the sugar concentration is lower than in store-bought versions, which use more sugar to make them shelf-stable.
How to Use Elderberry Syrup
Elderberry syrup is typically taken by the tablespoon as needed. However, you can also use it to make an elderberry smoothie, or you can add it to your favorite warm tea with a squeeze of lemon juice when you want to soothe your throat.
Incorporate elderberry syrup into your morning routine by drizzling it on waffles, pancakes, or over a bowl of oatmeal.
Homemade Elderberry Syrup
Ingredients
- ½ cup dried elderberries
- 2 cups water
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 inch fresh ginger , thinly sliced
- ½ cup honey
Instructions
- Combine the elderberries, water, cinnamon, cloves, and ginger in a small saucepan over high heat and bring the mixture to a boil. Lower the heat and allow the mixture to simmer until the water has been reduced by half, about 25 to 30 minutes.
- Pour the cooked berries and liquid through a fine mesh strainer, into a clean bowl, to strain out the berries. Use the back of a spoon to press on the berries in the strainer, to extract all of the juice, then discard or compost the pulp that's left in the strainer.
- Allow the elderberry juice to cool to room temperature. Stir in the honey, using a whisk to incorporate it smoothly, then transfer the syrup into a sealed glass jar that you can store in the fridge.
- This syrup should keep well for 2 to 3 weeks when stored in the fridge, so if you don't think you'll use it all before then, feel free to freeze any extras. You can always thaw it overnight in the fridge when you need more. Homemade elderberry syrup doesn't become as thick as the store-bought version because it uses less sugar and no preservatives or thickeners, so don't be alarmed if the final syrup has more of a liquid consistency.
Video
Notes
- Nutrition information is for roughly 1 tablespoon of elderberry syrup. This information is automatically calculated and is just an estimate, not a guarantee.
- This recipe should make roughly 1.5 cups of elderberry syrup, but that amount will vary based on how long you let the liquid cook down. This recipe is very adaptable, so feel free to experiment with it.
- I order these dried organic elderberries from Amazon. (affiliate link)
- If you need a vegan recipe, feel free to use coconut sugar or maple syrup as an alternative sweetener to honey. Or, try elderberry tea for a sugar-free alternative.
Nutrition
More Recipes to Try
If you try this elderberry syrup recipe, please leave a comment and star rating below so I know how it works for you.
Excellent recipe. Clearly laid out and it worked perfectly on my first attempt. I have since made it three times and I am very pleased with the recipe.
Per this recipe, I only use a small amount of the organic elderberries that came in the package. My question is, how do I safely store the elderberries for future use? I am making it for myself and I have 1 T a day, which translates to about 1 batch every 30-40 days. I need to determine how to safely store the remaining raw elderberries between making batches.
Thank you!
When I made this I made the house smell like stinky feet and taste terrible
I’ve made this syrup before but not using your recipe so thank you for making it available and I’d like to Ginger so I’m making this for my sister and I know it will be fantastic thank you