Homemade Elderberry Syrup

Homemade Elderberry Syrup is made from dried elderberries, ginger, raw honey, and other natural ingredients. Elderberry syrup is believed to be an immunity booster that may help ease the symptoms of colds. This Elderberry syrup recipe is delicious and very easy to make.

Homemade Elderberry Syrup

When I first learned about elderberry syrup, I was a kid getting a spoonful popped into mouth by my Aunt when she learned that I had a cold. She was big into home remedies.

Some painful, some okay like that syrup, but most were scary!

I have taken elderberry syrup off and on since childhood, because that was what we did.

My Aunt believed that elderberries contain powerful antioxidants, much like blueberries and acai berries. It makes sense to me as they are dark in color, and even smell a bit like blueberries.

Which Elderberries are Best to Buy?

I buy the dried elderberries that are organic, or non-irradiated. You can find them at health food stores or online (link below recipe card).

You can use fresh, though in my opinion the dried are so convenient and easy to store in a mason jar in your pantry.

How to Make the Syrup

Basically what you are doing is simmering the berries on the stove in a saucepan until the liquid reduces and thickens.

When cooled, you will strain out the elderberries and other ingredients. Then add raw honey and fresh lemon juice.

Don't add the honey or lemon while the syrup is hot as the heat will kill the beneficial properties that are present in them.

You won't give this to babies under 2 years old if you use honey. Always check with your pediatrician first.

How Much Does This Recipe Make?

I can get about 1 quart from this elderberry syrup recipe. I don't like mine super thick, so I don't cook it down as much.

If you like your syrup thicker, you will likely get less than a quart. It will depend on how long you cook it.

How Long Does it Last?

Because I take this homemade elderberry syrup daily during the height of cold and flu season, one batch will last me about a month or two.

I take more when I am not feeling well, and less when I feel okay.

I have had some in the fridge for 3 months that I forgot about and it was fine.

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If you make this recipe for homemade Elderberry Syrup, please leave a comment with a star rating below. I'd like to know how you liked it.

Disclaimer: I am not a medical or health professional, and am not intending to give any kind of health or medical advice whatsoever. Please do your own research and use at your own risk. To my knowledge, elderberry syrup hasn't been proven to prevent or cure cold or flu symptoms. There are many people who use it preventatively, and swear by it. Again, please do your research.

Homemade Elderberry Syrup

Homemade Elderberry Syrup like my Grandma made. We drink it daily during the cold weather season. It is delicious!

5 from 1 vote

Print Rate

Course: Syrup

Cuisine: American

Keyword: elderberries, elderberry, elderberry syrup recipe

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 1 quart

Calories: 28kcal

Author: Sandy Clifton

Ingredients

• 1 cup Dried Elderberries no stems, organic or non-irradiated
• 4 cups Filtered Water
• 1 -4 " Cinnamon Stick or more for taste
• 1 -3 " Knob of Fresh Ginger chopped
• 9 Whole Cloves
• 1/2-1 cup Raw Honey or to taste
• 1 Lemon juiced

Instructions

• In a medium sauce pan, add the dried elderberries, filtered water, cinnamon stick, chopped ginger, and the cloves. Bring to a boil, then reduce the heat to low and let simmer partially covered for 30-45 minutes (reduce as much as you want by simmering longer, to make it a thicker syrup).
• Let the mixture cool to room temperature.
• Strain into a glass bowl.
• Add the honey and lemon juice to the room temperature syrup and whisk until fully dissolved (if you add raw honey to hot syrup, it will kill off the beneficial properties of the raw honey). Don't use honey if giving to babies under 2 yrs (check with your pediatrician).
• Transfer to a glass quart sized jar or bottle with a lid.
• Store in the refrigerator for up to 2 months.

Notes

This recipe is not intended to be medicinal or to be health advice, etc. I'm not a medical professional, and in no way am I intending to give any medical or health advice. Always do your research and check with your doctor if you have health questions.

Nutrition

Serving: 1Tbsp | Calories: 28kcal

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