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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. (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, but if you need a vegan recipe, you can use maple syrup instead.
- Ginger. I like to use fresh ginger for the most potent flavor, but a pinch of powdered ginger will work, too.
- Cinnamon and cloves. These two additions will not only make your syrup taste better, but your home will smell amazing as they simmer.
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.
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.
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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.
Texture Note: Homemade elderberry syrup has a runnier texture than you might expect. 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. There is no standard dose for home remedies like elderberry syrup. In one study, participants were given one tablespoon of elderberry syrup 4 times daily for 5 days. In this study, symptoms were relieved 4 days earlier among those who took elderberry than among those given the placebo.
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.
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.
This recipe looks good! I foraged fresh elderberries last year and have many in my freezer right now. Have you made this with fresh elderberries or could you recommend the proper ratio of fresh instead of dried? Thanks!
Just wanted to make a clarification. American elderberries (Sambucas Canadensis) do not contain the same precursors of cyanide as other elderberries, meaning they can be processed using little to no heat.
Fantastic! Already made 3 times ❤️
Easy and tasty
Can you use fresh instead of dried elderberries?
If I have my own elderberry tree can I use the berries off it rather than dried berries?
How do you make elderberry capsules. I have been making g this syrup for a yr or so. It is too sweet so I cut back about 1/2. I canned the extra, that worked very nice.
Is this good for 2 weeks or 6 to 8 weeks?
I accidentally put the honey in before boiling! Will it be any good?
Yes, it should still turn out just fine!
No matter how long I let my syrup simmer it doesn’t reduce by anywhere near half. I tried with a cover on the pan and without one but the level stays pretty much just below where it started after 1 1/2 hours of simmering