Elderberry Syrup Recipe

1. 2 cups dried organic elderberries.
2. 4 cups cold water (distilled, purified, or spring water works best)
3. 2-3 tsp. …
4. 1 organic sweet cinnamon stick.
5. 1 cup raw, local honey (or organic maple syrup or agave for a vegan/infant-friendly recipe); double the amount of sweetener to increase shelf life.

Homemade Elderberry Syrup Recipe

This homemade elderberry syrup can be made in less than an hour and will keep your family healthy all year long. It’s the best natural immune booster you can use.

Prep: 5min

Total: 50min

Nutrition Facts: calories 1113 calories, Sugar 278g, Sodium 21mg, Fat 1g, Carbohydrate 299g, Protein 2g

Ingredients:

• 3/4 cup dried elderberries
• 3 cups water
• 1 teaspoon dried cinnamon or 1 cinnamon stick
• 1 teaspoon dried cloves or 4 whole cloves or 1 drop clove essential oil
• 1 tablespoon fresh ginger or 1 teaspoon dried ginger or 1 drop ginger essential oil
• 1 cup raw honey

Instruction:

1. In a large pot, bring the elderberries, water, cinnamon, cloves, and ginger to a boil.
2. Reduce the heat, cover, and simmer until the liquid has reduced by half, about 40-45 minutes.
3. Allow the liquid to cool, and then drain the liquid using a fine mesh strainer or cheese cloth.
4. Press all liquid out of the berries using the back of a wooden spoon.
5. Add the raw honey and mix well.
6. Store in an airtight glass container in the refrigerator for up to two months.

Elderberry Syrup

This elderberry syrup recipe is quick and easy to make, and more affordable than the store-bought version! All you need is a few ingredients to get started.

Prep: 5min

Total: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 48 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 12 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1/2 cup dried elderberries ((58 grams; see notes))
• 2 cups water ((460 grams))
• 1 teaspoon ground cinnamon ((optional))
• 1/4 teaspoon ground cloves ((optional))
• 1 tablespoon fresh ginger (, minced (optional))
• 1/2 cup honey ((184 grams))

Instruction:

1. 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.
2. 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 the pulp that’s left in the strainer.
3. Allow the elderberry juice to cool to room temperature, so that the heat doesn’t harm the nutrients in the honey. 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.
4. This syrup should keep well for at least two 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.

Elderberry Syrup

Elderberry Syrup is simple to make and tastes so good! Naturally high in immune boosting compounds, elderberries help to strengthen the respiratory system and shorten the duration of colds and the flu. Whip up a batch and keep your family’s immunity strong and healthy throughout the cold season!

Prep: 10min

Total: 30min

Yield: 1

Serving Size: 1 tablespoon

Nutrition Facts: servingSize 1 tablespoon, calories 27 calories, Sugar 5.8 g, Sodium 1.9 mg, Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g, Carbohydrate 7.1 g, Fiber 0.5 g, Protein 0.1 g, Cholesterol 0 mg

Ingredients:

• 1 cup (15 grams) dried elderberries
• 1 tablespoon fresh ginger, chopped (or ¼ teaspoon dried)
• ¼ teaspoon black pepper ground or 6 whole peppercorns
• 3 cloves, whole or 1/4 teaspoon ground (optional)
• 2 cups filtered water
• 2 tablespoons apple cider vinegar
• ½-1 cup raw honey (adjust to taste)

Instruction:

1. Place elderberries, ginger, cloves, pepper and water in a sauce pan. Bring to a boil then simmer for 20 minutes, covered.
2. Let cool. Strain through a cheese cloth squeezing out all the juice.
3. Add apple cider vinegar and honey. Bottle in glass with an air tight lid. Store in the refrigerator for up to 3 months.

Elderberry Syrup

In the late summer and early fall when elderberries are in season, it’s the perfect time to make some homemade elderberry syrup! This syrup is not only delicious, but has powerful medicinal benefits as well.

Prep: 30min

Total: 120min

Yield: 128

Serving Size: 1 Tbsp

Nutrition Facts: servingSize 1 Tbsp, calories 25 kcal

Ingredients:

• 6 cups ripe fresh black or blue elderberries (or 3 cups dried elderberries)
• 6 cups water
• 2 1/2 cups raw honey

Instruction:

1. If you are using fresh elderberries, discard as many stems and unripe berries as possible.
2. Put six cups of fresh black or blue elderberries (or three cups dried) into a large pot with six cups of water.
3. Bring it to a boil over medium heat, then lower the heat and simmer the elderberries uncovered for about one hour, or until reduced by nearly half. If you feel like it is reducing a bit too fast, you can partially cover the pot while it is simmering.
4. Remove the pot from the heat and set aside to cool to warm room temperature for at least 30 minutes.
5. Strain out the elderberries using a fine mesh sieve, pressing the berries to get any extra liquid out. You can line the sieve or a colander with cheesecloth if you prefer, this also helps to squeeze out all of the liquid from the berries. Discard the berries. You should end up with at least one quart of elderberry and water mixture.
6. Add the raw honey while the elderberry and water mixture is still semi-warm and stir until it dissolves.
7. Ladle or carefully pour the elderberry syrup into quart jars, placing the lid and ring to finger tip tight. Let it cool completely and refrigerate for up to 6 months.

HOW TO MAKE HOMEMADE ELDERBERRY SYRUP – EASY STEP BY STEP TUTORIAL

FAQ

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