This post may contain affiliate links. Please read my disclosure and privacy policy.
For years, I assumed you’d need to buy elderberry syrup at the store to be effective. But now that I’ve mastered making this recipe without refined sugar, I don’t think I’ll ever go back to the store-bought version.
Homemade elderberry syrup is surprisingly easy to make with simple ingredients, and as a bonus, your home will smell amazing as this simmers on the stove. You can use it to make an elderberry smoothie or snuggle up with a bowl of turmeric chicken soup when you’re not feeling great.
“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.”
Table of Contents
Ingredients You’ll Need
- 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 for 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 improve your syrup’s flavor, but also make your home smell amazing as it simmers.
Elderberry Syrup Safety Tip
Don’t consume raw elderberries or their leaves and stems, as elderberries 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 by Step)
- Add 1/2 cup dried elderberries, 1 teaspoon ground cinnamon, 1 inch of fresh ginger, and 1/4 teaspoon ground cloves to a small saucepan.
- Cover with 2 cups of water and bring to a boil over high heat on the stovetop.
- As soon as the liquid begins to bubble, reduce the heat and simmer until the liquid has reduced by half, about 25-30 minutes.
- Pour the 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.
- Let the strained elderberry liquid cool to room temperature, then add the honey and whisk until well combined. (Don’t add the honey to the hot liquid right away to protect the enzymes in raw honey.)
- Transfer to an airtight storage jar, and it’s ready to use right away. 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 elderberry research study, participants took 1 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 protein waffles, banana oatmeal pancakes, or over a bowl of oatmeal.
DIY Elderberry Syrup FAQs
Yes, this recipe is flexible, so you can use any other sweetener you prefer. For a vegan recipe, try using maple syrup or agave nectar.
Store it in an airtight container in the refrigerator for 2 to 3 weeks. Always use a clean spoon to avoid contamination. You could also freeze any extra syrup in an ice cube tray for easy portioning later.
Elderberry extract has been shown to significantly improve or reduce cold and flu symptoms, and it may help speed recovery when taken at the first sign of illness.
Research suggests that elderberry may reduce the duration of flu symptoms by an average of 4 days when taken within the first 48 hours of symptoms appearing.
Recipes for Cold & Flu Season
If you try this elderberry syrup recipe, please leave a comment and star rating below to let me know how you like it. Thanks for visiting!
Elderberry Syrup (with Honey and Ginger)
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 instead of honey. Or, try elderberry tea for a sugar-free alternative.
Nutrition
Want to save this for later?
I'll email this post to you, so you can come back to it later!
How should I modify the recipe when using fresh elderberries? I have a bunch from my plants and plan to make extra and freeze it.
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. Thank you for sharing 🥰
I’ve been using your recipe for the last 4 years! Thanks
Would you substitute 2 cups fresh juice in place of dried berries and 2C water?
I’ve read that raw elderberries can have toxic properties that need to be cooked, so please be cautious if using fresh juice. (Or maybe you’re making the juice by boiling the elderberries first? This is all I can find online, since I don’t have access to fresh elderberries.) Let me know if you have success experimenting with it.
I appreciate all of the extra information provided. Also love your recipe. Thank you!
Hi! I don’t know if you are aware of this but a company called Love Bug Organics, By Rochelle Brooks, is using this image and recipe to sell elderberry syrup to her customers. I’ve purchased before and never even received! So I’ll be trying out your recipe!
Thank you. This recipe is awesome.
Can I use frozen elderberries rather than dried for syrup
Hi, me again. After a little research, I learned that a larger diameter pan should increase the reduction. Of course!
35 minutes into the simmer and it’s going to need a lot more time to reduce substantially. Increasing the heat brings it to a boil. Thanks for the recipe framework!