How to Make Elderberry Syrup

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Elderberry Syrup is a natural immune system booster – perfect for fighting the common cold.

This method is quick and easy and the whole family will love the way it tastes. (My three year old is always begging for his “special medicine.”)

Why are Elderberries Good for You?

Many people turn to Elderberry Syrup during flu season or when those dreaded colds are on the rise. But some drink it year-round to keep their immune systems strong.

Elderberries are extremely high in antioxidants and vitamins. They have Fiber and Vitamin C which helps lower blood pressure.

The dark blue/purple coloration is attributed to anthocyanins. Anthocyanins help fight infections and diseases including cancer.

They have also been known to lower inflammation.

Where Do I Get Elderberries?

Some health food stores may carry elderberries but they are easily sourced online. I order mine through Amazon and I specifically like this brand. Just make sure you get dried, organic elderberries.

How Do You Store Elderberries?

Dried elderberries can be stored in an airtight container away from heat/direct sunlight for months. (The packaging has a two year expiration date if left unopened.)

I store mine in a sealed bag in the freezer to increase the shelf life and have kept them that way for over a year.

What Do Elderberries Taste Like?

Elderberries are sweet and slightly tangy – but not as tart as blackberries. They have a robust fruity presence and can be used for jams, jellies, all types of drinks, and desserts.

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Making Elderberry Syrup is Super Simple

Ready to boost your immune system and impress your family? Let’s get started.

All you need for this concoction are dried elderberries, a few lemon slices, fresh ginger, whole cloves, a cinnamon stick, honey, and filtered water. All ingredient measurements are listed in the recipe below.

The Ingredients

Elderberries: Read above for what you need to know about elderberries. If you skipped over that part, just make sure you’re using dried, organic elderberries.

Lemon: Wash the lemon in warm water, cut off one end, and then continue to cut three more slices. You’ll use the slices, peels intact, for this recipe.

Ginger: Don’t worry about removing the peel from the fresh ginger. Roughly chop up the amount you need and add it to the pot.

Like elderberries, ginger also helps with inflammation and contains high amounts of antioxidants. Ginger is the best natural medicine (that I’ve found) for soothing an upset stomach. It helps with morning sickness and motion sickness. (I chew on some ginger before going deep sea fishing or getting on an airplane.)

Cloves: My goodness who doesn’t love the smell of cloves? It’s one of my favorites by a landslide. I always have whole cloves on hand but if you don’t, ground is just fine. Use 1/2 teaspoon of ground instead of the 1 teaspoon of whole for this recipe.

Cinnamon Stick: I talk about my favorite cinnamon in my Best Hot Chocolate post. Whether you go with the more popular Cassia or with Ceylon cinnamon, both will work great.

Do you have my FREE Printable Spices & Herbs checklist yet? Grab it from me and then you’ll always have the above ingredients on hand!

Place everything – EXCEPT honey – in a small stock pot and cover with filtered water. Bring it to a boil and then turn it down to a simmer. Cover the pot and let it simmer on low until it has reduced slightly, roughly 45 minutes.

Once it has reduced, remove it from the heat and let it cool slightly.

Don’t Forget the Honey*

*Children under the age of 1 should not consume honey.

Ah honey, one of the many blessings from the good Lord. Another ingredient in this recipe that is high in antioxidants, honey is great for the heart and is a natural cough suppressant. Local honey is best because it contains the pollen that’s local to your area, helping to strengthen your immune system and fight allergies.

Source raw honey. Raw honey has antiviral and antibacterial properties versus the cheaper, highly processed and filtered version.

Once everything has cooled slightly, stir in that honey.

After the honey is blended in, pour through a mesh strainer into a mason jar (or jars). This typically makes just under a quart. I store mine in two pint jars.

Mix it up!

Swap the lemon out for some orange slices. This combination is divine.

Or, add a mashed garlic clove to the mix. Garlic has multiple key vitamins, fiber, Manganese and is know to fight the common cold.

You can also serve it with a splash of gin, whiskey, or rum. This offers a different kind of “medicine.” You didn’t hear this tip from me…

One tablespoon a day for adults – 1/2 tbsp for children – is generally the recommended dose. Most will “double/triple” dose when fighting a cold.

Disclaimer: I am not a doctor and cannot recommend the correct dosage for anyone. Raw elderberries can sometimes cause diarrhea, nausea, or even vomiting. Consult your doctor if you have questions and consume at your own risk.

Leave a comment below letting me know if you tried this recipe and what you thought! Do you have other ingredients you love in Elderberry Syrup? Share those with us!

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